These truffles are so heavenly, and easy to make! We are a big fan of matcha tea here at NV headquarters, and have replaced matcha with our morning coffee on (most) days.
We thought we'd share the love and publish our recipe for you to make at home!
We make a big batch and keep them in the freezer to always have on hand when a matcha craving hits.
- 1/2 cup virgin coconut oil, melted
- 1/4 cup maple syrup
- 1/8 cup matcha powder
- 2 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract
- 3 Tbsp raw cacao powder
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup
- 2 Tbsp cacao butter, melted
- pinch of salt
- Whisk the coconut oil, maple syrup and vanilla together in a large bowl. Sprinkle in matcha and whisk again.
- Add in the almond flour and salt and mix with a wooden spoon or spatula until well incorporated. Place bowl in the fridge while you prepare the chocolate sauce, for an hour or freeze for 10 minutes
- To make the chocolate sauce, mix all ingredients together until you get a silky, shiny chocolate sauce.
- Take the truffle mixture out from the fridge, and roll into balls. Dip the ball into the chocolate sauce and place on a parchment-lined baking tray. Continue until the rest of the truffle batter is used (should make about 20), and line up on the tray
- Place tray in the refrigerator or freezer to set the chocolate.
- Once set, you may place the truffles in a glass container lined with parchment and keep cool in the refrigerator or freezer for up to 2 weeks.