2 cups unsweetened shredded coconut
2/3 cup coconut oil
1/2 cup smooth raw almond butter
1/2 cup raw almonds, chopped finely
1 tsp vanilla
1/2 cup goji berries, or 1/4 cup goji berry powder
1 cup cacao nibs
If using whole goji berries, place them into a coffee bean grinder or food processor to pulverize. Set aside.
Warm coconut oil to liquid. In a mixing bowl, add coconut, warmed oil, almonds, vanilla and almond butter, and stir until fully incorporated.
Using a teaspoon or cookie scoop, begin to form truffle-sized balls onto a parchment-lined baking sheet. Place in freezer for 1-2 hours.
Bring a small saucepan of water to a boil. Place cacao nibs in a glass bowl, and place bowl on top of boiling water until nibs melt. Pour melted cacao over frozen truffles and roll them around until covered in chocolate.
While chocolate is still hot, drizzle goji berry powder over top of truffles. Place into fridge until chocolate hardens. Enjoy!