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Cinnamon-Coconut Truffle Balls

Cinnamon-Coconut  Truffle Balls

2 cups raw almonds, finely ground in a food processor (this recipe works with both soaked and dry almonds,   but the truffles will last longer if you use un-soaked almonds)

1/3 cup cinnamon

¼ teaspoon sea salt

1 cup raisins

¾ cup agave nectar

2 tablespoons olive oil + some for your fingers when forming the balls

½ cup shredded unsweetened coconut

Mix the finely ground almonds, cinnamon, salt, and raisins and stir until well combined.  Add agave nectar and olive oil and mix until a dough-like consistency is achieved.  Using your fingers, roll mixture into balls.  Ping pong size balls are good for adults and smaller ones are a hit with kids or for parties.  Roll the balls in coconut flakes.  Store covered in the freezer or serve right away!

Have fun experimenting – this recipe is endlessly adjustable – try different nuts, spices, varieties of raisins or currants, etc.

Make about 12 ping pong size balls

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