Just a handful of nourishing ingredients and a tiny bit of prep and you're well on your way to slightly sweet, matcha-minty, melt-in-your mouth bliss! These little truffles are more like a fat bomb dressed for success with a delectable robe of chocolate. And the best part: they're gluten, grain, and dairy-free to boot!
Now let's just take a second to chat about matcha. This powdered green tea is a superfood if ever I've seen one. Packed full of antioxidant power, matcha is also a rich source of selenium, magnesium, zinc, and vitamin C. The built-in chlorophyll that gives it that luxurious green-hue is also an excellent natural detoxifier. It's a more sustained source of energy, meaning unlike the big jolt you might feel from a cup of coffee, matcha is a more even-keeled energy burn without the dreaded crash. It has such a nice subtle flavor that pairs so well with the coconut, mint, and chocolate in these truffles. You're guaranteed to LOVE it!
Mint Matcha Truffles
(Gluten-free, Dairy-freed, Soy-free, Egg-free, Grain-free, Nut-free, Paleo)
Makes approx. 9 small truffles
- 1 cup shredded coconut (just coconut, no sugar added)
- 2 1/2 Tbs coconut oil, separated
- 1 Tbs raw honey
- 1 1/2 tsp organic culinary grade matcha
- 8-10 fresh organic mint leaves* (you can taste and adjust for desired minty-ness)
- optional: 1 scoop collagen peptides for added nutritional prowess
- 3/4 cup dark chocolate chips
*optional: you could use 1-2 drops therapeutic grade peppermint oil instead, but the fresh mint is always nice!
1. In the bowl of a food processor or high-powered blender, add shredded coconut, 2 Tbs coconut oil, honey, matcha, mint leaves, and collagen if using.
2. Blend until all ingredients are well incorporated and you have a soft paste that holds together.
3. Using a small cookie scoop or just your hands, scoop approx. 1 1/2 tsp worth of mixture and form into a ball. If the mixture is too soft, refrigerate for a few minutes to make it easier to scoop.Place onto a small dish lined with parchment and freeze until solid, approx. 15 min.
4. In a small glass bowl, add your chocolate chips and coconut oil. Place in the microwave and heat in 30 second increments, stirring in between until smooth and melted (time will vary, but this typically takes less than 2 minutes total).
5. Remove matcha balls from the freezer and coat, dip, or drizzle with chocolate, depending on your desired amount of chocolate coverage. The easiest method for smooth coating is to toss the matcha ball around your bowl of melted chocolate with a fork, then remove and tap fork on the edge of the bowl to allow the excess chocolate to fall through the fork tongs. You can repeat this step if you want a thicker chocolate coating, just refrigerate in between to allow chocolate to set.
6. Return chocolate covered truffles to your parchment lined dish and refrigerate until set. Keep refrigerated until ready to enjoy! Let sit at room temp for a few minutes before serving to soften just slightly for the perfect texture
Not only are these little truffle bites just downright pretty, but the mixture of flavors is so light and refreshing! They're perfect for sharing: whip up a batch for your Sunday brunch, baby showers, summer soirees, or just keep some on hand for your own snacking pleasure!
I hope you give them a try and let me know what you think!
In loving health,
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