16 gingersnap cookies (gluten free brand such as MI-DEL)
2 cups cashew butter
½ cup cacao
½ cup maple syrup
Garden of Life Coconut Oil 3 Tablespoons almond flour
1 Tablespoon molasses
1 teaspoon vanilla
¼ teaspoon sea salt
Place gingersnap cookies into the food processor using the “s” blade and process until the cookies are all crumbs then set aside in a bowl.
To make the truffles, place all the ingredients (except the cookie crumbs) into the food processor using the “s” blade and blend until smooth.
Remove batter and place in the refrigerator for at least an hour so that it feels like the texture of playdough.
Once the batter has set, roll tablespoon sized balls then coat in cookie crumbs.
Store truffles in freezer for up to one month and serve cold (or they will soften too much).