Chocolate Truffles


  • 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.