Okay, here we go. The first part is really pretty simple. Basically, you combine all the ‘filling’ ingredients in your food processor, starting with the dry ingredients, and adding the liquids at the end, after the nuts have already started to break down and become oily. (You will notice the mixture starting to clump together and form a ball, which lets you know that the oils are being released. This is when it’s time to add the liquids.)
Taste the mixture to make sure it’s delicious! You can always add more of a particular ingredient such as agave, vanilla or sea salt.
Once you’re happy with the flavor of the filling, transfer it into a bowl, cover it, and put it in the freezer while you make the chocolate coating (next page). This will cause it to firm up, making it much easier to work with.
Alternatively, if you don’t have the time or the desire to make actual truffles, you can also press the mixture into a flat tupperware or baking pan, put it in the freezer to cool, then simply pour the chocolate coating over the top, and cut it into pieces after it’s solidified. More on that later.