Drain soaked cashews and add to a food processor along with the cacao butter*, strawberry jam, vanilla, salt (and dried beetroot powder if using)
Whizz until completely smooth
Taste and add extra strawberry jam if desired
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 cocoa powder onto a plate
Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder
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.