We are far enough away from the Holidays that I am allowed to start creating chocolatey goodies like these Dark Chocolate, Matcha and Coconut Truffles again, aren’t we? So glad to hear it!
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I swear with this pregnancy my body just wants ALL THINGS SWEET, ALL THE TIME! With my others, I had pretty respectable and healthy cravings – ruby red grapefruits and kimchi (with the occasional donut thrown into the day for good measure). This one….sweets. Cakes, truffles, chocolates, ice-cream. If it comes with a sugar buzz, my body wants it and it wants it now.
I say give it what it wants (because fighting a pregnancy craving is just cruel, and who has the energy?). So we are back to chocolatey creations with a healthy spin, and I can’t be happier 😆 These little coconut truffles are just divine. They come together in about 15 mins from start to finish, and with a tiny sprinkle of matcha on top, they look super fancy (Valentine’s Day is coming up dontcha know?). But they are full of good, healthy fats and antioxidants. Win, win.
If you are on the hunt for some matcha, this is the one I have been using:
Give Me the Quick Version of Why Dark Chocolate Matcha Coconut Truffles are Awesome.
- Quick and easy to make (about 15 minutes from start to finish);
- Loaded with antioxidants from the dark chocolate and the matcha powder;
- Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body, but also help to convert the LDL “bad” cholesterol into good cholesterols. By Increasing the HDL’s in the body, it helps promote heart health, and lower the risk of heart disease.
- They are free from refined sugar free, but still taste deliciously sweet;
- You can pop them in the freezer and they will still taste delicious.
Be sure to add some of these delicious little coconut truffle bombs to your sweet treat repertoire. Let me know if you try them out, I love to hear from you.
Loaded with antioxidants and free from refined sugar, these Dark Chocolate Matcha and Coconut Truffles are the perfect sweet treat
- 2 cups unsweetened shredded coconut
- 3 tbsp pure maple syrup
- 3 tbsp pure coconut oil, in liquid form
- 1/2 tsp organic matcha powder
- pinch sea salt
- 4 oz dark chocolate
- 2 tbsp almond milk, or milk of choice
Pop the coconut, maple syrup, coconut oil, matcha and a pinch of salt into a blender or food process and process until almost smooth. I used a vitamix and it took about 5 minutes to get to the desired consistency (see notes*)
Remove from the processor and pop into a small bowl. Pop into the fridge for about 10 minutes, until the mixture becomes more workable.
While the mixture is cooling, use a double-broiler method to melt your dark chocolate and almond milk (see notes for method**)
Scoop 1 heaped teaspoon of the coconut mixture and roll into a ball.Place on a baking sheet lined with parchment paper, and repeat until all of the mixture has been used. Pop the coconuts balls into the melted chocolate mixture and use two forks to roll around and cover in the chocolate. Remove from the chocolate and pop back onto the parchment paper, repeat until all coconut balls have been covered.
Pop in the fridge to set, and then enjoy. You can sprinkle a little bit of matcha on top.
*Consistency will depend on preference. I prefer mine to have a little bit of texture, so I don't process until completely smooth, but instead have 'bits' of coconut. If you prefer a smoother truffle then process for longer.
**Double-broiler - place a glass bowl on top of a pot of boiling water. Place the chocolate inside the glass bowl, and heat gently, stirring regularly, until smooth.