To a large shallow microwave or heat-safe bowl, add the chocolate chips and milk only. Either melt over a double boiler or heat in the microwave for 1 minute, stir and then 15-30 more seconds, stirring in between until 90% melted, being careful not to burn. Stir or whisk until completely smooth and all the chocolate is completely melted.

Add the maple syrup, cashew butter, vanilla extract and salt. Whisk until completely smooth.

Add the bowl to the fridge to set and firm up 6-8 hours minimum or overnight is preferred and easier to work with.

After the mixture has firmed up, use a small cookie scoop to roll the mixture into about 2 dozen truffles. Roll them in balls with your hands and roll them into a bowl of cocoa powder to coat evenly, shaking any excess off. Coat your palms with cocoa powder periodically (or powdered sugar if using). This will greatly help to ease with the sticking and melting a bit of the chocolate from the warmth of your hands.

If for some reason, due to climate or other, they are too soft, pop them in the freezer just for about 15 minutes.

As they sit, the first coating will soak a bit into the truffle, so I like to do a 2nd coating. Keep them stored at room temperature for the perfect, smooth texture if eating the same day. Or you can keep them stored in the fridge for longer and just remove about an hour before serving.