Coconut Matcha Truffles Recipe

Coconut Matcha Truffles Recipe

These decadent and delightfully green superfood truffles are as tasty as they are good for you! Loaded with healthy fats, antioxidants, and rich flavor, you'll want to keep a batch on hand at all times for a quick dessert or afternoon pick me up.

INGREDIENTS 

¼ cup Navitas Organics Cacao Butter

2 Tbsp. coconut oil

⅓ 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, pitted

2 Tbsp. honey

1 tsp. vanilla extract

Pinch sea salt

¼ cup unsweetened shredded coconut

DIRECTIONS 

In a small saucepan over low heat, melt cacao butter and coconut oil. Remove from heat.

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. One 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 | Luminberry

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Servings

2 dozen truffles

These decadent and delightfully green superfood truffles are as tasty as they are good for you! Loaded with healthy fats, antioxidants, and rich flavor, you'll want to keep a batch on hand at all times for a quick dessert or afternoon pick me up.

Ingredients

  • 2 Tbsp. coconut oil
  • 2 tsp. Navitas Organics Matcha Powder
  • 1 Tbsp. coconut milk powder
  • 6-7 large Medjool dates, pitted
  • 2 Tbsp. honey
  • 1 tsp. vanilla extract
  • Pinch sea salt
  • ¼ cup unsweetened shredded coconut

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Directions

  1. In a small saucepan over low heat, melt cacao butter and coconut oil. Remove from heat.
  2. 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.
  3. 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.
  4. Place the shredded coconut in a small bowl. One heaping teaspoon at a time, roll truffle mixture into a ball, then roll in the coconut to dust the exterior. Repeat with remaining dough.
  5. Truffles are best served at room temperature (they will become more solid when refrigerated and very soft in extreme heat).