- 1 cup (140g) raw unsalted cashews
- 1 cup (240ml) filtered water
- 1/4 cup (60ml) pure maple syrup
- 2 tablespoons finely ground espresso
- 1 teaspoon natural vanilla extract
- 1/4 teaspoon sea salt
- 14oz (400g) 70% dark chocolate (4 standard blocks)
- 2 tablespoons cocoa powder, for rolling
- 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.
- Place the drained cashews into the KitchenAid® blender, and add the filtered water, maple syrup, espresso powder, vanilla extract, and salt. Secure the lid, remove the center lid cap, and insert the tamper. Blast on high for 30 to 60 seconds using the tamper to guide the ingredients through the blades until smooth and creamy. (You may need to stop the machine and scrape down the sides of the container.)
- Finely chop the chocolate or pulse it in your KitchenAid® food processor fitted with the S-blade until ground into very small pieces.
- 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.