Makes 18-20 truffles
1/2 C dark chocolate (the darker the better)
1/2 C nut butter (I used Honey Cinnamon Cashew Butter)
1/4 C + 1 T brown rice syrup OR maple syrup OR honey
1 T coconut butter (optional)
2 T cacao powder
1T vanilla extract
1 t ground cinnamon
1/4 t sea salt (I used Himalayan Rock Salt because it was all I had.)
1 1/2 C unsweetened shredded coconut
1/2 C finely chopped nuts (for rolling truffles)
Combine all ingredients, except shredded coconut, in a sauce pan and heat over low-medium heat, stir to blend well.
When the mixture is melted, remove from heat and mix in 1 C of shredded coconut. Let mixture cool completely.
When mixture is cooled, form tablespoon size balls and place on baking sheet. You should get 18-20 truffles. Roll the truffles in remaining 1/2 C shredded coconut and/or nuts, if using. Alternatively, you could fill mini-muffin cups with the cacao/coconut mixture and top with nuts or shredded coconut.
Refrigerate for at least 30 minutes before serving.