It's my birthday and I don't like cake. Solution: Birthday cake truffles! Or birthday cake pops?? That's a thing, right?

Ingredients:
2 cups roasted cashews
100g cup white chocolate (I used a vegan brand)
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
1 tablespoon coconut oil
3 tablespoons sprinkles
100g melted milk chocolate (vegan brand)

This is a vegan version of a recipe from the book "Nut butters" by Mary Loudermilk.

Method:
Spread the cashews on a baking tray and bake in a preheated oven at 180°C for 10 minutes. If you open the oven door and smell an amazing nutty smell, they're done.
Once roasted, process the cashew nuts in a food processor and blitz for 1015 minutes or until it reaches a smooth and spreadable consistency. The nuts are easier to process when they're still hot!
When you have your cashew nut butter, gradually add the white chocolate with the food processor on. The heat from the nuts and blade should melt the chocolate.
Add the remaining ingredients, except for the sprinkles and milk chocolate.
Empty the cashew nut butter into a bowl and mix in the sprinkles. Then place in the fridge for 3040 (or overnight) to set the butter.
When the nut butter is firm enough to roll into balls, remove from the fridge, and start shaping your truffles. I don't measure out how much nut butter I use per truffle, but a tablespoon would be a safe bet. Also, whatever nut butter you decided not to use can be used as a nut butter! Spread on toast, eat it from the bowl, mix it through hot porridge, the list is endless when it tastes that good!
Place the truffles back in the fridge for another 3040 minutes. The heat from your hands softens up the nut butter and it's easier to coat the chocolates when the truffles are firm.
When the truffles are firm and ready (ohhh...) follow one of the two methods: (1) use a skewer to pick up a truffle, dip it in the melted milk chocolate, fully coat, and tap to remove excess chocolate. Immediately sprinkle with the sprinkles and then allow to set on some baking paper.
(2) place all the truffles on a cooling rack and then pour the melted milk chocolate over the truffles to give an even coat. Immediately sprinkle with the sprinkles and then leave them to set on the cooling rack. If you use this method, you may need more milk chocolate (I would double the amount of chocolate to 200g).
Eat immediately, or store in an airtight container in the fridge for up to 2 weeks.