Loaded with antioxidants and free from refined sugar, these Dark Chocolate Matcha and Coconut Truffles are the perfect sweet treat
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.