- 1 ½ c good quality cocoa powder, plus more for dusting
- 1 ¼ c agave nectar
- pinch of salt
In a small mixing bowl, combine all of the ingredients, mixing until well combined. Place the bowl, uncovered, in the refrigerator for 30 minutes.
Line a small baking sheet with parchment. Remove the mixture from the refrigerator and, using your hands, roll the mixture into small balls, placing them on the sheet as you work. Place the sheet in the freezer for 1 hour.
Remove the sheet from the freezer and dredge each of the balls well in cocoa powder. Place back in the freezer for an additional 10 minutes to overnight, and enjoy. Truffles will keep for one week in an airtight container in the freezer.