Date and Cashew Truffles

100g oats or oat flour
15g dark chocolate, chopped
50g medjool dates, destoned (about 3)
1 tbsp cashew butter
½ tsp vanilla extract
60ml cashew milk
200g dark chocolate, melted
Sea salt flakes

1. First line a small baking tray or plate with a sheet of baking paper.
2. Next make some oat flour!
3. Put the 100g of oats into a sharp fast blender or spice grinder and blitz until fine flour is formed.
4. Transfer to a bowl.
5. Finely chop 15g of dark chocolate and add to the bowl with the oat flour.
6. Next remove the stones from the medjool dates and roughly chop them up.
7. Put these into the spice blender.
8. Add the cashew butter, vanilla extract and cashew milk.
9. Blend until completely smooth.
10. Tip into the bowl with the oat flour and chocolate.
11. Mix everything together using a fork.
12. Allow to sit for a minute or two so all the liquid is absorbed into the flour. The truffle filling should be dry enough to roll between your hands but sticky enough to hold together.
13. Melt the remaining dark chocolate in a small bowl either over a bain marie or in a microwave. You will need to keep the chocolate warm and melted so I keep mine on my Aga but you could put the bowl over some hot (not boiling) water.
14. Divide the truffle into 15g lumps.
15. Roll each lump into a sphere between your hands.
16. Drop gently into the bowl of melted chocolate.
17. Using two forks roll the sphere around until it is completely covered in melted chocolate.
18. Lift out and transfer to the baking paper.
19. Sprinkle with a small pinch of sea salt flakes.
20. Allow to cool completely so the chocolate re-solidifies.