Happy Sunday, all!
As you know, Matcha is having a moment right now. Majorly trendy and for good reason. Its amazing for your health. Boosting all sorts of benefits such as: helping to clear skin, strengthening immune system, increasing energy. The list goes on.
Matcha also tastes awesome when paired with chocolate, as well as with berries. To name two of the fabulous pairings with this superfood discovered within my own cooking and baking experiments. Matcha French Toast and Matcha Pancakes with Raspberry and Chocolate Chips, two bombastic dishes within the last couple of months.
I happened upon this recipe at Lean Green Nutrition Fiend, and dang, does this girl know how to whip up some DELICIOUS but healthy (ish) truffles. I am hooked. So I owe her big time thanks for coming up with them.
Ingredients for these guys
1 avocado, peeled and pitted
1.5 tablespoon of coconut oil (not melted)
1/2 cup of coconut flour
4-5 tablespoons of honey
4 teaspoons of Matcha
1 tablespoon of vanilla extract (I used a bit more)
- Put the avocado, coconut oil, flour, honey, matcha and vanilla into a food processor or bowl.
- Pulse or mix together until well blended and the chunks of avocado are thoroughly mixed in. I did this by hand, mashing and mixing. It worked out just fine, so no food processor? Don’t worry.
- Roll the dough into balls, whatever size you like. I did mine slightly smaller than a ping pong ball.
- Place the balls onto a plate and put in the fridge for the time being.
- Meanwhile, melt the chocolate. I did mine in a saucepan on low heat over the stove. You could also use the microwave on medium-low heat. Don’t heat the chocolate on high. You will burn it. Just heat until melted, then remove so as not to burn.
- Take the balls from the fridge and, using a spoon, lower and dip each one into the melted chocolate, making sure to coat the entire thing.
- Place the chocolate coated truffle back on the plate. Once all truffles are chocolate covered, sprinkle a bit of Matcha powder on top and then put back in the fridge, uncovered.
- Leave in the fridge until the chocolate is completely hard (this takes about 20-30 minutes).
- Then, enjoy!!!
I stored these in a Tupperware container, in the fridge. They should stay good for 4-5 days. Remove when ready to enjoy. Oh man. The inside of these truffles is creamy, fluffy, almost cake-like. Absolutely delicious. A new favorite healthier sweet for me. Yum, yum!