How to Make It
Process cashews in a food processor until crumbly. Add dates, cacao powder, salt and vanilla; process again. Pulse in range zest, then cacao nibs.
With slightly wet hands, roll mixture into 1-inch balls. If mixture is too sticky to handle, freeze until firm enough to roll, 15 to 20 minutes.
Dust each truffle with coconut or orange zest; place on a baking sheet. Refrigerate for at least 1 hour before serving. Store in an airtight container in refrigerator for up to 3 days, or freeze for up to 1 month.
From Whole Food Energy by Elise Museles. Copyright © 2016 by Quantum Books.