Directions

1. 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.
2. 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.)
3. Finely chop the chocolate or pulse it in your KitchenAid® food processor fitted with the S-blade until ground into very small pieces.