Soak the cashews for at least 12 hours. Rinse and strain. Process in the blender a little and then add coconut cream, agave, vanilla extract and melted coconut oil.
Blend until reaching a creamy, lump-free texture.
Refrigerate until firm.
You can also freeze for a few minutes.
Take portions leaving the physalis in the middle and finish with the same mixture.
There is a video at the end.
Once the balls are ready, refrigerate or freeze for a few minutes so that it is easier to coat with chocolate.
I forgot them in the freezer.
Coat with 60% cocoa chocolate.
Recipe by: @cocinoconplantas
