in a food processor or blender purée all filling ingredients, adding up to 4 tablespoons of the nut milk, scraping down sides of bowl several times as needed (mixture should be like a smooth thick batter)
spoon filling into a small square dish (see dish I used above) lined with parchment paper for easy removal, and freeze 4 hours or until firm enough to slice, then cut into 12-16 squares
melt chopped dark chocolate with coconut oil and drizzle over squares, then top with crushed berries
store truffles in an air-tight container in the refrigerator, but bring to room temp to enjoy
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com