Vegan White Chocolate Candy Cane Truffles

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  Melt the cocoa butter gently in a mixing bowl either over a pan of gently simmering water or on low in a microwave. Add the cashew butter, and milk, and warm gently again until you can whisk it all together until completely smooth.
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  Remove from the heat and add the salt, vanilla, and peppermint. Stir to combine, then add the powdered sugar. Stir the mixture roughly together then add the crushed candy canes (if using), and stir again really well until a cohesive and smooth mixture is formed.
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  Cover the bowl with a plate or clingwrap, and put it in the fridge to firm up enough to scoop and roll. If you accidentally leave it too long and it gets really hard simply leave out at room temperature until softened slightly.
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  Scoop with a melon baller, tablespoon, or cookie scoop, and roll into balls. Cover a plate or small baking sheet with parchment paper and place on the paper as you roll. Then you can leave them as they are or coat/roll in your chosen coatings (chocolate, powdered sugar, or crushed candy canes).

For a chocolate coating

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  Melt the chocolate and coconut oil together in a bowl over a gently simmering bowl of water, or very gently in a microwave. The coconut oil is important for keeping the coating smooth.
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  Drop each truffle quickly into the chocolate and move around with a spoon to coat. Transfer to a parchment paper lined tray/plate. They are really pretty with a sprinkle of crushed candy canes. Be sure to do it while the chocolate is still wet. Refrigerate to set the chocolate.