Soak cashews overnight in water. Then drain and rinse them. (2 cups cashews)

Place rinsed cashews in a high powered blender* along with water, maple syrup, coconut oil, lemon juice, vanilla extract, and, orange extract. (2 cups soaked rinsed cashews, ½ cup water, ⅓ cup maple syrup, ⅓ cup coconut oil, ¼ cup lemon juice, 1 teaspoon vanilla, 1 teaspoon orange extract)

Blend on high for 2 minutes.

Freeze cashew cream mixture for 3 hours. After freezing line a baking sheet or container with parchment paper (the baking sheet will go in the freezer so find something that will fit in the freezer!)

Using a spoon or ice cream scoop, scoop out balls, shaping the truffles with your hands. This step can get messy as the cream melts. Also if the mixture has frozen solid you might need to let it thaw a few minutes before you can scoop it out.

Place the truffles on the parchment lined baking sheet and place back in the freezer for another hour or until frozen.

After they have been refrozen, and while they are still in the freezer, melt 1 cup of chocolate in the microwave, stirring every 30 seconds, until fully melted.

Line a second container or baking sheet with parchment paper. Zest your orange.

Take one or two truffles out of the freezer at a time and dip them in the chocolate. Place on the newly lined baking sheet and sprinkle with orange zest. Repeat with the rest of the truffles, melting more chocolate when you need it.

Let the chocolate harden.

Enjoy!

Any extra truffles store in a ziploc or air tight container in the freezer. 20 minutes before serving remove from freezer and let thaw.