2-3tablespoonsmaple syrupto taste (or sub any other sweetener)
1teaspoonvanilla extract
Salt, to taste
For rolling (optional):
Desiccated coconut
Freeze-dried strawberries or raspberries
Instructions
Drain soaked cashews and add to a food processor along with all the other ingredients*
Whizz until completely smooth
Taste and adjust flavour accordingly
Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 4-5 hours to harden – the mixture should be hard enough to easily shape into balls
Sprinkle desiccated coconut and freeze-dried strawberries onto a plate
Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the desiccated coconut and freeze-dried strawberries
Repeat for the rest of the mixture
Keep truffles in an airtight container in the fridge for up to a week
Notes
*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.