3tablespoons(3tablespoons)maple syrup to taste (or sub any other sweetener)
To decorate (optional)*:
Pistachios, finely chopped
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 2 hours to harden – the mixture should be hard enough to easily shape into balls.
Mix together the chopped pistachios and freeze-dried raspberries in a bowl.
Use two teaspoons to make a teaspoon-sized ball of the mixture.
Roll the ball in the chopped pistachios and freeze-dried raspberries then place onto a plate.
Repeat for the rest of the mixture.
Keep truffles in an airtight container in the fridge for up to 5 days.
*Other ingredients you can use to decorate these truffles:
Melted dark chocolate.
**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.