makes approximately 20Filling:
2 cups raw coconut butter
1/2 cup packed soft medjool dates, pitted
1/4 cup water

1/4 cup almond or coconut milk
1/4 tsp sea salt
1 tsp pure vanilla extract
1 tsp nutmeg
1 tsp cinnamon
3 tsp nutritional yeast
2 Tbsp cacao butter, warmed to liquid
1/4 tsp butterscotch extractRaw Chocolate Coating:
1/2 cup raw cacao powder
1/2 cup raw coconut oil (liquified)
1/4 cup raw coconut nectar, agave, honey or maple syrup

In a high speed blender, blend the chocolate ingredients and pour 1/2 the mixture into bottom of chocolate mold. Stick mold in freezer and let set.

Blend all filling ingredients until smooth and creamy, adding more water if you need to. Using a pastry bag or a spoon (if your not shooting for perfection- as you can see I was not:)) and fill the center of each of the chocolate mold. Use the remaining chocolate and pour on top of each truffle. Let set in freezer until they can easily be removed from the molds.
Then, try to contain yourself- we ate all 987,324 in a day! So then I made some bars, and we ate all 462,317 of those!