Coconut Matcha Truffles

INGREDIENTS ¼ cup Navitas Organics Cacao Butter, melted 2 Tbsp Coconut Oil 1/3 cup Navitas Organics Cacao Powder 2 tsp Navitas Organics Matcha Powder 1 tsp Navitas Organics Wheatgrass Powder 1 Tbsp Coconut Milk Powder 6-7 large Medjool Dates 2 Tbsp Agave Nectar or Honey 1 tsp Vanilla Extract Pinch salt ¼ cup Dried Shredded Coconut	DIRECTIONS In a food processor, blend all the ingredients, except for the coconut, into a smooth mixture. You may have to stop the machine several times to scrape down the sides to ensure the ingredients are incorporated evenly. Keep processing until the mixture has formed a smooth, large ball inside the food processor, then transfer the contents to a bowl, cover and refrigerate for 30 minutes to partially solidify. Once chilled and pliable, remove the truffle mixture from the refrigerator. Place the shredded coconut in a small bowl. A heaping teaspoon at a time, roll truffle mixture into a ball, then roll in the coconut to dust the exterior. Repeat with remaining dough. Truffles are best served at room temperature (they will become more solid when refrigerated and very soft in extreme heat). Makes 2 dozen truffles Submitted by Julie Morris

INGREDIENTS

¼ cup Navitas Organics Cacao Butter, melted
2 Tbsp Coconut Oil
1/3 cup Navitas Organics Cacao Powder
2 tsp Navitas Organics Matcha Powder
1 tsp Navitas Organics Wheatgrass Powder
1 Tbsp Coconut Milk Powder
6-7 large Medjool Dates
2 Tbsp Agave Nectar or Honey
1 tsp Vanilla Extract
Pinch salt
¼ cup Dried Shredded Coconut

DIRECTIONS

In a food processor, blend all the ingredients, except for the coconut, into a smooth mixture. You may have to stop the machine several times to scrape down the sides to ensure the ingredients are incorporated evenly.

Keep processing until the mixture has formed a smooth, large ball inside the food processor, then transfer the contents to a bowl, cover and refrigerate for 30 minutes to partially solidify. Once chilled and pliable, remove the truffle mixture from the refrigerator.

Place the shredded coconut in a small bowl.

A heaping teaspoon at a time, roll truffle mixture into a ball, then roll in the coconut to dust the exterior. Repeat with remaining dough.

Truffles are best served at room temperature (they will become more solid when refrigerated and very soft in extreme heat).

Makes 2 dozen truffles

Submitted by Julie Morris