Matcha is a green tea powder, traditionally used by the Japanese. You can find it at most health food stores and Asian grocers. It’s definitely worth hunting some down, as it’s very versatile and can be used in smoothies, raw desserts, and as a delicious almond or coconut milk latte. It’s also worthwhile getting the best quality you can, as I find the better quality matcha powders are less bitter in taste.
Now, onto the recipe…
More fun than your average little bliss ball, this recipe combines the earthiness of matcha powder with the sweetness of honey and coconut. And with only six ingredients, it’s super easy to make.
A word of warning though: You won’t be able to stop at just one!
1 cup raw almonds
1 cup raw cashews
5 medjool dates, seeds removed
1 heaped tbsp honey* (scroll down for a vegan option)
2 tsp matcha powder
2 tbsp desiccated coconut
Let’s do this!
In a food processor with an “S” blade, process the almonds and cashews until they reach a fine powder.
Add your medjool dates and process until there are no large date chunks left.
Add the honey and matcha powder and process until combined and the mixture is slightly sticky.
Taking heaped dessertspoonfuls at a time, roll into balls and coat in desiccated coconut.
Store in the fridge for up to 5 days (truffles may also be frozen for up to 6 weeks).
Makes about 24 delicious truffles.
* Note: If you want to make these truffles vegan friendly, just replace the honey with coconut nectar.
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