Whisk the brown sugar, sugar and butter together.

Whisk in the vanilla and salt until combined.

With a rubber spatula, stir in the cashew meal until combined.

Stir in the mini chocolate chips.

Scoop the dough out into 1 inch balls, roll into circles and place on a parchment or silicone baking mat covered baking sheet.

Freeze the balls on the baking sheet for at least 2 hours.

When you're ready to coat your truffles in chocolate, temper the chocolate.

To temper: Using a double boiler with simmering water and a candy/chocolate thermometer, constantly stir 2/3rds of the chocolate chips until the temperature reaches 115°F. Remove from the heat and do not let it exceed 120°F.

Pour in the remaining 1/3rd of the chocolate chips, stirring constantly until the temperature goes down to 84°F. I set the pan on a cool granite countertop to help speed the process, but you can also set the pan in an ice bath. Just be sure that no water gets into the chocolate because it will cause the chocolate to seize.

Set the pan back onto the double boiler for no more than 10 seconds at a time, stirring constantly until the chocolate reaches 89°F. Do not allow it to go above 89°F. If it does go above 89°F, stir in more chocolate chips and repeat this step to get it back to 89°F.

Once at 89°F, it's time to dip your truffles! If the chocolate starts to harden, simply put back on the double boiler for a few seconds at a time until it reaches 89°F again.

Dip cookie dough balls in the tempered chocolate and place back on the baking sheet paper. Allow to sit at room temperature until hardened.