Made with only agave, these truffles are quite sweet. I prefer desserts that aren't very sweet so I usually use all brown rice syrup. Half and half of agave and brown rice syrup is a nice compromise. Choose according to your sweetness preferences, and adjust to taste.
I don't recommend a food processor for the ganache, because it will take quite a long time to get the cashews smooth due to the small amount of liquid in the recipe. However, it can be used if necessary.
If you choose not to make the dark chocolate shell then I recommend rolling the truffles in cocoa powder or crushed peppermints so that they have some sort of coating.
Nutrition facts include half of the semisweet chocolate (since it's impossible to use all of it for dipping).