Toppings of your choice: I used matcha powder, diced hazelnuts, cinnamon, chocolate sugar, cacao powder, and cacao nibs. Feel free to use dried fruit, diced nuts, etc.
Directions:
Chop up the cacao butter very finely, and then place in a bowl over a pot of boiling water, and stir until melted. This only takes about a minute. You should have 1/3 cup melted cacao butter
Place all your ingredients except the cacao powder into your blender and blend on a low to medium variable speed for about 10 – 15 seconds until smooth.
Add in the cacao powder and blend until just incorporated.
Transfer mixture to the fridge or freezer to firm up for a couple of hours.
Using a small melon baller or ice cream scoop, roll into small individual balls and roll in your favorite toppings.
Hall, Y.N., Fuentes, E.F., Chertow, G.M. et al. Race/ethnicity and disease severity in IgA nephropathy. BMC Nephrol 5, 10 (2004). https://doi.org/10.1186/1471-2369-5-10
Kiryluk K, Li Y, Sanna-Cherchi S, Rohanizadegan M, Suzuki H, et al. (2012) Geographic Differences in Genetic Susceptibility to IgA Nephropathy: GWAS Replication Study and Geospatial Risk Analysis. PLoS Genet 8(6): e1002765. doi:10.1371/journal.pgen.1002765