Candy that's good for you!!!

For the nougat
1/4 cup agave
1 cup pecans
1/2 cup cashews

For the dark chocolate
1 cup raw cocoa butter
1 cup raw cocoa powder
1/4 cup agave
1 tsp vanilla

Equipment needs
Food processor
Chocolate truffle molds

The How-To-Do-It
Start by putting your raw cocoa butter into the dehydrator. It melts at 90 degrees, so setting to 100 degrees will get you there quicker.

Next, process the cashews and pecans together in the food processor until you have a fine meal. Continue to process while adding in the agave and next thing you know, you have a ball of heavenly nougat. Pinch off small pieces of nougat and form into tiny balls to become the center of your truffles. Put these into the freezer to firm up and chill out.

Now that your raw cocoa butter is melted, slowly stir all of the chocolate ingredients together by hand.

Next, fill your chocolate truffle molds about one-third. Place into the freezer to firmly set. Now place your frozen nougat balls into the center of each mold. Slowly pour the chocolate into the molds so that you surround the nougat and top off each mold. Be sure to tap your mold gently to release any air bubbles that might have formed. Place the molds back into the freezer to set.

After about 10 minutes, the truffles should have pulled away from the sides of the molds. If your molds are clear, the tops of the truffles will appear hazy. Turn the molds over and give them a shake and a twist to knock the chocolates out. I suggest doing this over a towel, so the truffles have a soft place to land.


The truffle molds can be found at any craft mega-store for about $1.99 each; they are plastic and have about 12 pieces per mold. Be careful! Raw chocolate is known to get you high and keep you up all night!

About 3 dozen truffles, depending on your molds.

Caramel Sauce
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water

1 Soak dates in the water and lemon juice for an hour. Reserve soaking water.

2 Process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.


Some calculations :)