I have been making raw truffles for the holiday.  I made over 150 truffles this week for friends, family and office staff. They are decadent and satisfying and allow you to indulge while eating gluten-free and vegan.

Our Chocolate Carob Truffles have been a big hit so far:

Chocolate Carob Truffles (makes about 25 truffles)

• 2 cups raw almonds, finely ground in a food processor

Then add:

• ½ cup carob powder
• ¼ cup raw cacao nibs
• 1/3 teaspoon salt
• 1 cup shredded unsweetened coconut
• ½ cup agave nectar
• 2 tablespoons olive oil
• Optional: Roll truffles in extra shredded coconut  for a flavorful and attractive finishing touch.

Mix in food processor until it forms a dough-like consistency. Using your clean hands, roll the mixture into small balls. Roll in coconut, if desired.  Eat as is or try freezing until thoroughly chilled or refrigerate for 1-hour for a more solid consistency.

Enjoy.