Place cashews on a lined baking tray into cold oven set to 200°C. Roast for 10 minutes
In the meantime, place 60g white chocolate into TM bowl and mill 10 sec/speed 10.
Add remaining truffle ingredients including the roasted nuts that are still hot straight from the oven.
Blend 2 min/speed 6, stopping to scrape down sides of bowl and lid as needed
Cool mixture before forming into balls. Cool to room temperature before continuing.
Melt the white chocolate one half at a time, I used a microwave as this yields more chocolate that is usable for dipping.
Dip the balls and allow to set on a clean tray and firm up.
When completely set, brush with gold powder.