Nougat Truffles

Ingredients:
½ c coconut oil, melted
½ c almond milk
½ teaspoon sunflower lecithin
3 tablespoons carob
1 teaspoon mesquite
1 teaspoon lucuma
¼ teaspoon vanilla powder
1 tablespoon almond butter
⅛ teaspoon salt
1 tablespoon agave syrup or acacia honey

Method:
1. Mix coconut oil, almond milk and sunflower lecithin in a bowl until creamy.
2. Add the remaining ingredients and mix thoroughly.
3. Let the nougat mass set in the fridge or freezer.
4. With an ice cream scoop shape balls.
5. Place the balls in the freezer until they are very firm and cold.

Glaze:
100g cacao butter
70g cacao powder
2-3 teaspoon agave syrup, acacia honey or other sweetener of your choice
2 teaspoons coconut cream

For a cacaofree glaze:
100g cacaobutter
50g carob
1 teaspoon agave syrup, acacia honey or other sweetener of your choice
2 teaspoons coconut cream

Method:
1. Gently melt the cacao butter in a water bath or in the dehydrator.
2. Add cacao powder or carob and sweetener.
3. Dip the frozen truffles in liquid chocolate.
4. Gently melt the coconut cream in a water bath or in the dehydrator and decorate the truffles.