Ingredients
- 1 cup raw unsalted cashews
- 1 cup filtered water
- 30ml espresso shot
- 1 teaspoon vanilla essence
- ¼ teaspoon sea salt
- 400g 70% dark chocolate
- ¼ cup cocoa powder, for rolling
Method
- To soak the cashews, cover with boiling water for 10 minutes, drain, and discard the soaking liquid. Do not use the soaking liquid to make the truffles.
- Break the chocolate into small pieces and place in the food processor bowl with the multi purpose blade and pulse 5-6 times until the chocolate is fine, remove chocolate and set aside.
- Add the drained cashews into the food processor bowl,(no need to clean the bowl) along with the filtered water, maple syrup, espresso shot, vanilla extract, and salt. Secure the lid and pulse 2-3 times to break up the nuts, then select speed 2 and process until smooth.
- In a saucepan over low heat, gently warm the cashew cream for about 1 minute until hot but not bubbling. Slowly fold in the chocolate, stirring slowly and constantly with a silicone spatula for 10 to 20 seconds until the chocolate is almost melted.
- Remove the saucepan from the heat and continue to stir gently until the chocolate is completely melted.
- Transfer the mixture to a glass or ceramic bowl, and chill in the fridge for about 8 hours until the mixture is very firm.
- Using a teaspoon measurer, scoop out heaping teaspoons of mixture and mold into balls. Roll the balls in the cocoa powder, and store in a sealed container in the fridge until ready to serve.
