I first had raw chocolate truffles when I happened upon the UliMana brand at Whole Foods. Holy cow! They became my take-along-on-trips treat, so I could resist whatever unhelpful dessert I was being tempted with on the road.
After a while, I decided to try making them myself. Turns out they're super-easy.
I make them for special occasions, and they're also regularly requested for our community garden bake sales. If you get agave syrup that meets "raw" criteria, and watch the temperature as you make them, these qualify as raw.