Assorted gourmet nut butter truffles

• 240 ml creamy cashew butter
• 60 ml melted coconut oil
• 45 ml maple syrup or agave nectar
• 5 ml vanilla extract
• 30 ml pistachio butter
• 60 ml roasted pistachios, finely chopped
• 30 ml unsweetened cocoa powder
• 120 ml dark chocolate chips, melted
• 30 ml hazelnuts or almonds, crushed
• 2 ml ground cinnamon

1. In a large mixing bowl, whisk together the cashew butter, melted coconut oil, maple syrup, and vanilla extract until the mixture is completely smooth.
2. Divide this base mixture into three equal portions in separate small bowls.
3. Pistachio Bites: To the first bowl, fold in the pistachio butter. Press the mixture into square silicone molds and top with the chopped pistachios. Press them down slightly so they adhere.
4. Chocolate Bites: To the second bowl, stir in the cocoa powder until well combined. Press into square silicone molds. Place in the freezer for 30 minutes. Once firm, remove from the molds and dip the top of each square into melted dark chocolate, then sprinkle with crushed nuts.
5. Spiced Cinnamon Bites: To the third bowl, stir in the ground cinnamon. Press into square silicone molds. Once set, lightly dust the tops with extra cinnamon or use a stencil to create a decorative design.
6. Freeze all the bites for at least 2 hours until they are solid.
7. Remove the truffles from the molds and store them in an airtight container in the refrigerator or freezer.

Serve these artisanal truffles chilled on a decorative platter. They pair perfectly with a rich espresso or a glass of dessert wine. For gifting, place them in a small box with parchment paper dividers. These should be kept refrigerated as the coconut oil will soften at room temperature.