Carob-Coconut Truffles

1 c. raw unsoaked walnuts
3/4 c. medjool pitted dates
1/4 c. coconut milk (make by blending coconut and water and straining thru cheesecloth)
4 T carob
4 T honey
dry coconut left from making coconut milk

Blend all ingredients in food processor. Refrigerate until cold. Roll into balls and roll into shredded coconut. 

- from Denise Thomas, Raw Foodist (adapted from "Sergei's Amazing Truffles" from "12 Steps to Raw Food" by Victoria Boutenko)

* Caroline (see photos to right) made this recipe but substituted agave nectar for the honey to make it truly vegan