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.