This is sinfully dark chocolate. Very fudgy and firm. The chocolate and carob balance well to create a very dark and delicious truffle.

1/2 cup cacao butter, melted
1/2 cup agave nectar
1/2 cup cacao powder
1/2 cup carob powder
1/2 cup raw cashews

Blended until smooth.

We chilled it in the freezer. When firm enough rolled it into truffles then through cacao powder to coat. Miriam liked the idea of adding vanilla (she LOVED her vanilla and buys it by the 1/2 kilo bag). I think it would be yummy with orange zest of kumquat skin!

Delicious! And so dark and chocolatey!