Healthy Matcha Truffles {vegan & paleo}

By foodiva

Ingredients

• 1/2 cup roasted unsalted cashews* (soaked for 1 hour)
• 1/2 cup cocoa butter, (grated)
• 1/2 cup honey (or maple syrup for vegan)
• 1/4 cup + 2 TBS coconut cream (the solid portion of a can of coconut cream or full-fat coconut milk)
• 1/2 tsp pure vanilla extract
• 1/4 tsp matcha powder (Plus more for dusting)
• 1/4 tsp sea salt

Details

Adapted from joyfoodsunshine.com

Preparation

Step 1

Instructions

Matcha Filling

Place cashews in a bowl and cover with boiling water. Soak for 1 hour.

Rinse and drain cashews, then add to the container of your Vitamix blender.

Add ingredients in order listed to the container of your Vitamix (or other high-powered blender). Blend, starting on low speed and increasing to high for 1-2 minutes or until mixture is smooth.

You may need to stop blending, scrape down the sides of the blender container, then resume blending again.

Pour truffle mixture into an airtight container and refrigerate overnight.

The next day: Line a baking sheet with wax paper.

Measure 1/2 TBS of truffle mixture and roll it into a by hand and place it on the prepared baking sheet. (Or use a truffle mold).

Continue until all the mixture has been used and place baking sheet in the freezer for the truffles to harden.

Chocolate Coating

While the truffles are hardening: In a microwave safe bowl, or in a saucepan over medium heat, melt chocolate and honey together until smooth.

Taste and adjust sweetness to your liking, set aside.

Putting it together:

Remove truffles from the freezer. It's important that you work quickly.

Dip truffles in chocolate and set them on the wax-paper lined baking sheet.

Let sit at room temperature or in the refrigerator until hardened.

If desired: dust the tops with extra matcha powder.

Store in an airtight container in the refrigerator!