Cashew truffles

Ingredients:

• 1.5 cups raw cashews, toasted
• 1 tbsp raw cacao butter, melted
• 2 tablespoons maple sugar
• 1 tsp vanilla extract
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips + 1 cup melted chocolate

Preparation:

1. Line a baking sheet with parchment paper and set aside. In a blender, puree the cashews until smooth, scraping down the sides of the bowl as needed, for about 1 minute.
2. Add melted cocoa butter, maple sugar, vanilla, and salt and beat until smooth, about 5 seconds.
3. Transfer to a small bowl and let cool completely; stir in the chocolate chips. Since the dough will be sticky, dust your hands with flour. This will make it easier to form the balls. Using a 3-cm measuring spoon, form the cookie dough into balls and place them on a lined baking sheet. Freeze until firm, about 10 minutes.
4. Place the melted chocolate in a heatproof bowl and dip each cookie dough ball into it, turning to coat and shaking off any excess. Return to the lined baking sheet and repeat with the remaining frozen dough balls, reheating the chocolate as needed. Let set at room temperature for at least 1 hour.