Savoy Truffle Bar

Saturday raw temptation creation:

Savoy Truffles (Amsden’s recipe in bar form)

(I converted it to a bar because it was too messy to be rolling into balls.)

2 cups raw almonds, finely ground in a food processor
1/2 cup carob or raw chocolate powder
1/3 tsp. sea salt
1 cup shredded unsweetened coconut
3/4 cup agave nectar
2 tablespoons olive or coconut oil

In a mixing bowl, combine the almonds, carob or chocolate powder, salt, and shredded coconut, and mix well. Add the agave nectar and oil and mix until a dough like consistency is reached.

If you want the nice little round balls:
Using your hands, roll the mixture into ping-pong sized balls. Roll in coconut flakes. Serve as is or cover and freeze before serving until thoroughly chilled for a more solid consistency.

I licked the bowl.

And my fingers.