Mayan Crunch Truffle Balls
"Ani's Raw Food Desserts" by Ani Phyo
1 cup dry cashews
1/2 tsp ground cinnamon
1/8 to 1/4 tsp chili powder, to taste
1/8 tsp sea salt
3/4 cup cacao nibs
1/3 cup agave syrup
cacao powder or additional ground cinnamon, for rolling
1. Grind small batches of the cashews into a fine powder using a coffee grinder. (I grind 1/2 cup at a time using the Personal Blender with the grinder lid on the 1 cup container.) Scoop into a mixing bowl and add the cinnamon, chili powder, and salt and mix well.
2. Grind the cacao nibs into a fine powder. Add to the cashew mixture and mix well. Add the agave syrup and mix well. Use a 1 1/2 TBS scooper to drop dough onto a plate, or your hands to roll into balls.
3. To serve, roll the balls in 2 to 3 TBS of cacao powder or ground cinnamon. Enjoy immediately or place in the fridge or freezer for 30 minutes or more if you'd like them firmer.
Note: Will keep for a couple weeks or more at room temperature. Will keep for a month or more in the fridge.