Naturally Vero

A Whole Foods Vegan Meal Service.

Raw Vegan Chocolate Matcha Truffles

veronique daoust

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.

INGREDIENTS

  • 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

Chocolate Sauce

  • 3 Tbsp raw cacao powder
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 2 Tbsp cacao butter, melted
  • pinch of salt

DIRECTIONS

  • 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. 

RAW VEGAN BROWNIES WITH AVOCADO FROSTING

Recipeveronique daoust

These brownies are one of our most demanded recipes. They are so gooey and decadent, yet surprisingly very healthy. All you need is a food processor or a good blender and you're good to go. You will shock everyone with how healthy these are, and likely will not have any leftovers :).

INGREDIENTS

  • 3/4 Cups Walnuts, raw & unsalted
  • 3/4 Cups Pecans, raw & unsalted
  • 1 1/2 Cups Medjool Dates (soaked in warm water for 20 minutes to soften)
  • 1/3 Cup Raw Cacao Powder (We like the brand by Giddy Yo Yo)
  • 1 Tsp Natural Vanilla Extract
  • 2 Tsp Virgin Coconut Oil, melted
  • Pinch of Himalayan Pink Salt (sea salt works too)

FROSTING

  • 1 Small Avocado (make sure it is ripe)
  • 1/4 Cup Raw Cacao Powder
  • 4 TBSP Pure Maple Syrup
  • 1/4 Tsp Natural Vanilla Extract
  • 1 Tsp Virgin Coconut Oil, melted
  • Pinch of Himalayan Pink Salt (sea salt works too)

DIRECTIONS

Place all brownie ingredients in a food processor or high powered blender and pulse until it comes together into a dough. Dough will be sticky and smooth. 

Line an 8" baking pan or loaf tin with parchment paper and place the brownie dough in the pan. Press down using a spatula or your hands (I find hands work better) to even out the dough and smooth out the top.

Place in the fridge to set while you prepare the frosting

To make frosting, place all frosting ingredients except for the coconut oil in a blender and blend until smooth. Then slowly add the coconut oil and blend again.

Take the brownie dough out of the fridge and spread the frosting evenly over the top using a spatula.

Place in fridge or freezer to set for an hour. Once set, you can take out and slices the brownies.

Brownies keep well in the fridge for a week or in the freezer for 2 months.

Enjoy!