In a large bowl - Measure the cocoa powder as indicated in the note. Add the PB2, applesauce, agave, vanilla, and salt.

Gently mix with a fork or a silicon spatula. It will seem like it isn't going to come together but keep mixing. As the batter begins to form use a massaging motion to knead the batter into a velvety smooth dough. This step may take about 5 minutes for the dough to fully come together. It is unlikely you will over work the dough.

If the dough seems crumbly after 5 minutes of kneading add a few drops of water - no more than ½ a tsp. Knead again until the dough becomes smooth.

Measure the dough into roundish lumps, by the rounded teaspoon-about 1-½ teaspoons each. If you have a kitchen scale - each truffle should be 14 grams (the last one may be a little on the slim side). Place the lumps on a plate.

When the truffles have all been portioned, roll them into balls between your palms. Use gentle pressure to compact the ingredients slightly. Place the finished truffles into an air tight container and refrigerate overnight before serving. The chilled and covered truffles will keep for up to 1 week.

Optional: To give the truffles a wintry look, prior to serving roll the truffles in a light coating of powdered sugar. Do not do this very far in advance, the tiny bit of moisture in the truffles will melt the powdered sugar at which point, it will disappear and turn the outsides sticky.