To make the caramel truffles, put the cashew butter, dates, ½ cup millet or rice puffs, vanilla extract and maple syrup in a food processor and blitz. Add 1 tablespoon of water if the mix isn't coming together. If necessary, add a dash more maple to get things moving.

When the truffle mix comes together in a ball, remove it from the mixer and put it in a large mixing bowl.

Add the other ½ cup of puffs and using clean hands, mix through.

Once combined, roll the mix in to balls - I use around a tablespoon for each.

Lay the balls on a tray covered with baking paper and pop in the freezer.

To melt the chocolate, set up a double boiler with a heat-proof bowl on top of a saucepan. Fill the saucepan ⅓ up with water and put on low-medium heat.

Add the chocolate to the heat-proof bowl and gently heat until melted, stirring. If using dark chocolate, add a spoon of cashew or almond butter and stir to combine.

Add coconut oil to thin out chocolate if needed.

One at a time, drop a caramel ball in to the melted chocolate, coat well and remove with a fork to remove any excess. Return to the freezer to set. Repeat.

Leave in the freezer for 10 minutes to set. Store in the freezer or the fridge in a covered container.