Bring the first two ingredients to room temperature if they are not already soft. Blend all ingredients except optional white chocolate. Using a hand mixer yields the smoothest results, but stirring with a fork technically works and will still taste good. Either spread into a container, or freeze a few minutes until firm enough to scoop balls with a mini cookie scoop onto a plate lined with parchment paper. Freeze until firm. For the container method, cut into bars or squares. If desired, dip in melted white chocolate or coconut butter. (For a smoother sauce that makes coating more even, I stir half a teaspoon of oil into the white chocolate after melting. This is not required.) To make truffles like the ones in the photos, cut each in half as soon as the chocolate sets. Refrigerate or freeze leftovers for freshness.View Nutrition Facts