Raw Brownie Truffles

1. Place nuts and salt in a food processor and process until finely ground. Add remaining ingredients and process until all mixed and uniformly crumbly. With the machine running, add a few drops of water at a time, just until the mass starts to stick together in a big ball. (Better to add too little than too much!)
2. Roll a tablespoon of dough into a ball and place on a cookie sheet or cake pan. Continue until all of the dough is formed into balls. Alternatively, press into a square pan and cut into squares.
3. (Optional step): Roll balls in dried coconut, chopped nuts, or cocoa powder if you wish OR For optional chocolate coating: Measure 1 cup semi-sweet chocolate chips and 1-1/2 teaspoons coconut oil in a small microwave safe bowl. Microwave for 1 minute and stir. Microwave in 30 second intervals, stirring in between, until chocolate is melted and smooth. One at a time, dip brownie balls into chocolate mixture until coated and place on wax paper. (Hint: Use a fork to allow excess chocolate to drop off of brownie). Roll in chopped nuts or allow chocolate to become firm and then drizzle with white chocolate.
4. Store truffles in an airtight container in the refrigerator.

Makes about 20 truffles.