- 1/2 cup almond butter
- 1/2 cup cocoa powder
- 1/4 cup agave nectar
- 16 or so pecan halves
Stir the almond butter, cocoa powder, and agave nectar in a large bowl until a stiff dough forms. Pinch off a piece of the dough and roll into a ball, then place on the bottom of a square pan. Rinse and dry your hands periodically if they get too sticky. Gently press a pecan half into the top of each ball, and refrigerate for a few hours before serving.
Adapted from Chocolate Turtles in Raw Energy by Stephanie Tourles.