First attempt - used stick blender and only did one coat of chocolate - very nice

Second attempt - doubled the recipe, used Omniblend, double coat of chocolate - extremely nice

Yum - guilt-free treats that are full of nutrients. Everything tastes better coated in homemade chocolate, right? A stick blender is best for this recipe. I tried processing the filling in my Omniblend but there wasn't enough mixture for the blades to mix.

Makes 14
100g cashews
3 tbsp coconut oil
3 tbsp date syrup
1 tbsp cacao powder

Chocolate coating:
80g cacao butter
2 tbsp maple syrup
1/2 tsp vanilla extract
2 tbsp cacao powder

Ideas for decoration: chopped nuts, cacao powder, matcha powder, toasted coconut

Soak the cashews in filtered water for at least half an hour until soft, or overnight, drain.
Put the cashews and rest of truffle filling ingredients in a mini food processor or small bowl and use a stick blender to blend.  Add 1 tbsp water and mix in, then another tbsp and mix till smooth. It's ok to have crumb-size cashew bits in the filling too. (If you double the recipe you can mix it in a high-speed blender - just add 2-3 tbsp water).
Line a small baking tin that will fit flat in your freezer with baking paper. Use 2 teaspoons or melon baller to scoop out balls of mixture and place onto your lined tin. Place in the freezer for 15 min until solid enough for you to roll them into balls. You could also put the mixture into ice cube trays or chocolate moulds.
While the truffles are freezing, make the chocolate by melting the cacao butter in a bowl set over a bain marie. Once melted, take off the heat and stir in the rest of the ingredients until fully combined and glossy.
Using 2 forks dip each truffle into the chocolate and place back onto the lined tin. Once you've coated all the truffles you can do an extra coat of chocolate if you wish. Sprinkle with your decoration and keep in an airtight container in the fridge or freezer.