For truffles
 
1 cup of hazelnuts 25 gr
1 cup of sunflower seeds 40 gr
1 Cup of pumpkin seeds 60 gr
1 cup of cashew nuts 40 gr
1 cup of Brazilian nuts 40 gr
3 cups of cocoa 15 gr
3 Cups of coconut flour 70 gr
1 Banana
2 sage leaves
1 spoon of coconut butter 20 gr
20 gr agave syrup

 
Blend the ingredients for the truffles, keeping 1 cup of coconut flour aside. With the help of your hands, form regular balls and brush them back into the coconut. Store them in the refrigerator for at least 1 hour before eating them.
 
For the sage sauce
 
10 large sage leaves
1 tablespoon of coconut butter
3 tablespoons of agave syrup
A drop of hot water, if needed
 
Blend all the ingredients and make a sauce that is not too thick, to accompany our raw-truffles.