Carefully (so as not to take them into the nut butter realm) grind your selection of soaked, dehydrated nuts in a spice grinder or food processor until coursely or finely ground depending on your preference. Pour ground nuts into a small mixing bowl.
Add the coconut oil (my measurements above are not precise, I used 2 decent sized glops), Manuka honey (start with about 2 tablespoons, you can always add more) and a few turns of Himalayan Pink Salt to taste. There’s a decent amount of leeway with the ingredients, you want to end up with a sticky mass capable of making into truffle forms.
Using a fork, mix the ingredients together until incorporated and you have a semi-firm, sticky mass in your bowl.
Cut the mixture into approximately four sections while still in the bowl.
Using dampened fingers, form each section into a ball. They don’t have to be perfectly round! They’re supposed to mimick the free-form shapes of truffles in the wild after all 🙂
Add the Cacao and Maca (if using) to another small bowl.
Roll each truffle in the Cacao, Maca mixture until nicely coated.
Place truffles in the fridge for about 15 minutes or until they’ve firmed up nicely. If they’re left in the fridge overnight, allow truffles to sit at room temperature to soften slightly before serving.