3tablespoons (3tablespoons )maple syrupto taste (or sub any other sweetener)
Salt to taste
2teaspoons(2teaspoons)cocoa powderfor dusting
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.
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 5 days.
*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.