Before beginning, soak the cashews in hot water for 30 minutes.<br></br>

In the bowl of a food processor fitted with a sharp blade, pulse the desiccated coconut until it is almost powdery. Drain the cashews and add them to the bowl. Pulse again until the mixture begins to come together.<br></br>

Add the oil, vanilla and powdered sugar and pulse till combined. Tip the mixture onto a plate and roll into even sized rounds. Chill for 15 minutes to make it easier to dip and coat them in the chocolate.<br></br>

In the meantime, preheat the oven to 175 C. Spread the fresh coconut out on a silicone baking mat and bake for 5 minutes until browned, gently tossing the coconut to make sure it browns evenly. Set aside to cool.<br></br>

Melt the chocolate in a double boiler and set aside to cool for a few minutes.<br></br>

Dip each chilled truffle into the chocolate to coat it an even layer, then roll in the toasted coconut. Chill again for 15 minutes, or eat as is at room temperature. Store in the fridge at all times. Happy truffling!