These truffles are a wonderful treat and are vegan, gluten free and considered raw as they are simply dehydrated. Combine all of the ingredients at room temperature and then roll each bite-sized portion into a ball.  Place on a dehydrator screen and dehydrate at approximately 115 degrees for about 12 hours.  Enjoy!

3 cups of  unsweetened shredded coconut

1 1/2 cups of mashed raspberries or 1/2 cup cocoa powder or 3/4 cups finely chopped almonds

1/2 cup agave or maple syrup

1/3 cup coconut oil

1 tbsp vanilla extract

1/2 tsp salt

 

Thanks to Moreka Jolar and the Hollyhock Cooks and their book Garden to Table for this delicious recipe.