Step 1

Drain the soaked cashews and transfer them to a blender. Add the water and blend until fully smooth, about 1 minute.

Step 2

Line two 3-inch square pastry cutters or one 3x6-inch rectangle cutter with parchment paper. Another option is to use a small baking dish.

Step 3

Finely chop the dark chocolate and transfer it to a small mixing bowl.

Step 4

Heat the cashew cream (only 90g, not the whole batch of cashew cream) over medium heat in a small saucepan. Just before it comes to a boil, pour the hot cashew cream over the chopped dark chocolate and stir until the chocolate is fully melted.

Step 5

Stir in the liqueur if using, and the vegan butter. Once fully combined, pour the ganache into the lined pastry cutters, or baking dish. Tap the baking dish a few times on the counter to remove air bubbles.

Step 6

Refrigerate for at least 3 hours or until the ganache has firmed up.

Step 7

Remove the chocolate from the baking dish. Run a large knife under hot water and pat it dry with a kitchen towel. Repeat this step before every cut. Cut the chocolate into 1-inch squares.

Step 8

Using a fine sieve mesh, sprinkle cacao powder all over the top of the squares of chocolates. Transfer the chocolates to a plate or box and store them in the refrigerator.

Step 9

Nama chocolates are best served chilled. It will keep for up to 5 days in the refrigerator.