So, I have been having a bit of chocolate craving lately and have been trying out different truffle flavour combinations.
First, I made my Raw Chocolate Caramel Macadamia Truffles (which are awesome by the way!!) and then I decided to make these Raw Chocolate Matcha Truffles.
These are amazing! I have now created a decent truffle and chocolate cup recipe collection! Check out my Strawberry Cream Truffles, Chocolate Chip Cookie Dough Balls, Raspberry Chocolate Cups, Ferrero Rocher Cups and Peanut Butter Cups if you want some more chocolate insp.
Yep, I have a few now!!
Best thing is that they are all gluten, dairy and refined sugar free!!
Which one is your fave?
- 3/4 cup macadamias
- 1 + 1/2 cup shredded coconut
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla paste
- 2 teaspoons matcha powder
- 1/2 cup coconut oil
- 2 tablespoons pure maple syrup
- 1/2 cup raw cacao powder
- Add all the ingredients to a high speed blender (or food processor) and process until completely combined and smooth. Place mixture into the freezer to firm a little, approximately 20 minutes.
- Remove from the freezer and roll the mixture into small balls, then place on a lined baking tray and freeze until firm, approximately 30 minutes.
- To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking until well combined. Then add the cacao powder, stirring well until well mixed through.
- Once the matcha truffles are ready, coat in the chocolate mixture. I use either two spoons or a spoon and a fork to coat them in the chocolate mixture and drain off any excess.
- Place them back in the freezer for a minimum 10 minutes so that the chocolate sets.
- Store in the refrigerator or freezer.
- Double coat the truffles if you have any excess chocolate coating mixture left for extra chocolaty goodness.
- Cook time does not include the time it takes for the raw chocolate matcha truffles to freeze — approximately 1 hour, depending on the temperature of your freezer.