Add hazelnuts and 1/3 cup of cacao nibs to a food processor and process until finely chopped.
Add the figs, 1/3 cup of coconut, maple syrup, and orange zest and juice to the processor. process until finely chopped and the mixture has come together in a ball.
Scoop the mix out then cut into 20 even pieces. Roll into small balls.
Finely chop the extra cacao nibs, then mix with the extra coconut on a sheet of parchment paper. Roll the the truffles, one at a time in the cocoa and coconut mixture, then arrange in a small container. Store in the refrigerator for up to three days.
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|Serving Size: 1 Serving (5g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 9.2mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.6g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3
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