• 4 C Almond butter (2 crunchy, 2 smooth)
• 1 C Carob powder
• ¼ C Molasses
• ½ C Honey
• 2 tsp Ashwaghanda, powdered
• 2 tsp Astragulus, powdered
• 2 tsp Reishi, powdered
• 1 tsp Chaga, powdered
• ¼ tsp Salt
• 1 tsp Cardamom, ground
• Pinch of Cloves, ground
• Pinch of Cinnamon, ground

Mix all together, dough will be very stiff. Roll each ball in 2 tablespoons unsweetened coconut flakes. I also sub out the Molasses for a cup of honey and that makes them a little sweeter and softer to roll. Refrigerated, they hold up nicely.

These were rolled in puffed millet instead of coconut; you can use cocoa powder for a more truffle-y look too.