Chop the chocolate and place in a medium bowl along with coconut oil.
In a small saucepan bring coconut milk to boiling and pour over chocolate.
Cover and let stand 5 minutes.
Stir until melted and add the maple syrup and vanilla.
Cover and chill 45 minutes or until firm enough to shape.
Preheat oven to 350.
Place cashews in a shallow ban 10 minutes or until toasted (not burned), stirring once.
Set aside 35 whole cashews.
In a food processor cover and pulse remaining cashews and salt until finely chopped and then transfer to a small bowl.
Divide the chocolate mixture into 35 portions. For each truffle, place a whole cashew in the center of a chocolate portion and shape into a ball.
Roll each ball in chopped cashews.
Store in the fridge and let stand at room temperature 30 minutes before serving.
Notes
TIP: If the chocolate mixture sticks to your hands, dust them with unsweetened cocoa powder. Or, use a small spoon to scoop the mixture into the portions and shape around the cashews.Adapted from Paleo Recipes