Brazil Nut Truffle Cookies
http://rawepicurean.net/2008/09/08/brazil-nut-truffle-cookies/

When a recipe calls for dried fruits, unless I dry the fruit myself, I use a brand that is organic and unsulfured. If you do not have dried apricots, other dried fruits like blueberries, pears, papaya or pineapple, would make great stand-ins.

1 cup brazil nuts, ground to flour
½ cup coconut flour
½ cup organic dried, unsulfured apricots, chopped
¼ cup fresh grated or organic unsweetened shredded coconut
1/3 cup agave
1 teaspoon vanilla extract or 1/2 vanilla bean

Combine the ingredients
Place all ingredients in a food process and process until the dough turns into a ball.

Shape the truffle cookies
Scoop out a spoonful of dough and shape into round balls.

Coating the cookies
Start an assembly line from left and right – line up the truffle cookies, then a bowl or cup with enough agave to coat truffle cookies, a small bowl/cup with coconut flakes or chopped brazil nuts, and then a clean plate.

Work from left to right – take one truffle cookie with your left hand and dip in agave, then drop into the coconut or brazil nuts, and with your right hand roll truffle cookies in coconut/brazil nuts and place on plate.

Yield 20 truffle cookies