Prepare the Filling: In a food processor, combine the pitted dried cherries, soaked cashews, rolled oats, cocoa powder, maple syrup, vanilla extract, and sea salt. Pulse until a smooth, sticky paste forms. If the mixture is too dry, add a tablespoon of water at a time until desired consistency is achieved.
1 cup pitted dried cherries, ½ cup raw cashews, ¼ cup rolled oats, 2 tablespoons unsweetened cocoa powder, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, pinch sea salt
Shape the Truffles: Roll the filling into approximately 1-inch sized balls. Place the truffle balls on a parchment-lined baking sheet.
Chill: Place the baking sheet in the freezer for at least 30 minutes to firm up the truffles. This makes them easier to coat.
Melt the Chocolate: In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second increments), melt the dark chocolate and coconut oil (if using), stirring occasionally until smooth. Ensure no water gets into the chocolate.
6 ounces dark chocolate, 1 teaspoon coconut oil
Coat the Truffles: Remove the chilled truffles from the freezer. One at a time, dip a truffle into the melted chocolate, ensuring it's fully coated. Use a fork or dipping tools to lift it out and tap off any excess chocolate.
6 ounces dark chocolate
Add the Topping: Immediately sprinkle the chopped peanuts onto the chocolate-covered truffle.
½ cup chopped roasted peanuts
Set and Enjoy: Place the coated truffles back on the parchment-lined baking sheet. Refrigerate for at least 20 minutes, or until the chocolate is set.
Serve: Enjoy your Homemade Cherry Mash Truffles straight from the refrigerator and savor every bite.
