Raw Carob and cashews go amazing together in this simple and versatile recipe for truffles.  You can substitute any nut (almonds, pecans, etc.) for the cashews, and instead of rolling in coconut, try rolling in pistachios or cacao nibs!  In addition, you could add lemon or orange zest for a citrus twist.

2 cups cashews
2/3 cup cacao powder
(Or substitute cacao powder with ½ cup carob powder) 
½ cup coconut palm nectar
1 cup shredded coconut
2 Tbsp coconut oil
½ tsp Kalahari Desert salt
½ tsp vanilla powder

Directions:

Food process the cashews until finely ground.  In a large bowl, mix the cashews, carob powder and salt.  In another bowl, add the shredded coconut by itself.  Add the coconut nectar and coconut oil to the cashews until thoroughly combined.  Form into small balls, and then roll the balls in the coconut.  Serve as is, or refrigerate/freeze before serving.