Slice the of the endives off and remove the first leave of necessary.
Cook the endives in boiling water (or steam them) for 15 to 20 minutes depending on how thick they are.
Preheat the oven to 180°C.
Drain the endives and squeeze them with your hands to remove excess water.*
Wrap each endive in a slice of ham (see post above for step-by-step pictures). Dispose them in an oven-proof dish.
In a bowl, mix the rice cuisine with the mustard, maple syrup, salt and pepper. Pour over the endives.
Grind the cashew nuts in a small blender or food processor. Sprinkle over the endives.
Bake for 10 minutes in the oven. Finish on gill the last 2 minutes to brown the ground cashew nuts.
Notes
*Pro-tip: cook the endives the day before and let the drain overnight. That way they will release all the excess water and your sauce won't become runny.