Cashew Butter Chocolate Truffles

1. Whisk together the cashew butter, melted coconut oil, and maple syrup in a mixing bowl until creamy.

2. Refrigerate the mixture for 30 minutes to set. The texture should be similar to fudge.

3. If the mixture is not soft enough to roll into balls, let it sit at room temperature for 5-10 minutes.

4. Use a small cookie scoop to portion out the dough, roll into balls, and place on a parchment-lined baking sheet, then place in the freezer.

5. Melt the dark chocolate in 30-second intervals in the microwave.

6. Place a cooling rack on top of the baking sheet.

7. Coat each cashew truffle in the melted chocolate, transfer to the cooling rack, and sprinkle with flaky sea salt.

8. Freeze for 10-15 minutes to set.

Storage

1. Store the truffles in an airtight container in the freezer for up to 2 months.