Nutty Cocoa Truffles
Mix the cocoa, hazelnut butter and agave nectar together in a small bowl until thoroughly combined. Cover and place the mixture in the freezer for about 10 to 15 minutes, just enough to firm it up slightly.
Spread the chopped nuts out on a small plate. Remove the mixture from the freezer. Scoop out a small amount (about 2 teaspoons) of the mixture and form a ball. Roll the ball in the chopped nuts, pressing lightly to coat, and place on a clean plate. Repeat with the remaining mixture and nuts.
Serve at once, or store in the refrigerator for up to two weeks.
Recipe by, former PCC Cooks instructor
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