Homemade Matcha and Chocolate Truffles
Ingredients
- 1/2 cup coconut milk
- 1/2 cup coconut oil
- 1 cup unsweetened coconut (shredded)
- 2-3 tbsp maple syrup
- 1 tbsp Matcha powder
- 4 tbsp almond flour
- 200g dark chocolate for coating
Preparation
Put all ingredients in a food processor and blend for 45-60 seconds until well mixed, scraping down sides as needed.
Transfer the mixture to a bowl and refrigerate for 10 minutes to set.
Melt the dark chocolate using a double boiler method.
After setting, shape the mixture into small balls, about one heaped teaspoon each.
Place the balls on a parchment-lined baking sheet.
Dip each ball into the melted chocolate and coat completely using a fork.
Ensure the balls are fully coated before removing.
Refrigerate again for one to two hours to set.
