Chocolate Matcha Mint Truffles
Vegan, low-glycemic, heart-healthy, high protein
These healthy chocolate truffle balls with a matcha-mint center are more than adorable! They melt in your mouth and yet are vegan without dairy or refined sugar. I find the combination of mint, chocolate, coconut, matcha green tea, vanilla and coffee wakes up my senses and makes my mouth happy! They are so pretty, whenever I serve them to my friends, they don’t believe I actually made these myself. I promise you, they are worth the effort, because they taste heavenly!
Chocolate Matcha Mint Truffles
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Center
3 cups shredded coconut
4 tablespoons maple syrup
1 tablespoon dried mint tea
1 tablespoon melted coconut oil
2 teaspoons matcha green tea powder
1 teaspoon peppermint extract
Truffle
2 cups pitted, rough chopped dates
1 cup extra hot coffee
3 tablespoons melted coconut oil
1 tablespoon dried mint tea
1 tablespoon vanilla
1/2 teaspoon mint extract
1 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 cup cocoa powder
3 tablespoons protein powder
1/2 teaspoon salt
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
Fresh mint leaves
large crystal salt
Makes 25 – 35 truffles
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Instructions
1. Center: Place shredded coconut in a fast-speed blender or food processor and blend until a paste is formed. Add maple syrup, mint tea, coconut oil, matcha and peppermint extract and blend again to combine. Form 1-inch (2,5 cm) balls with your hands. (25-35 balls total). Freeze for 30 minutes.
2. Truffle: Soak chopped dates in coffee for 20 minutes. Combine softened dates, coffee, coconut oil, mint, vanilla and mint extract in a food processor (or in a medium sized bowl if using a hand-immersion blender). Blend for 2 minutes until a smooth, thick dough is formed.
3. In a large bowl combine almond flour, coconut, cocoa, protein powder and salt. Stir to blend. Spoon wet date mixture into the dry ingredients and combine into a thick, chocolate dough. Using a small ice cream scooper, scoop balls of dough and roll into round truffles. (25-35 balls total). Freeze 15 minutes.
4. Remove both truffles and mint centers from freezer. With your thumb open a hole in truffle dough, push coconut ball inside and cover back up by smoothing out truffle dough. Roll in your palms into a smooth, round truffle. Return to freezer for 15 minutes.
5. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl, microwave 1 minute at a time. Stir to combine into a glossy, smooth chocolate coating. Remove balls from freezer. Dip each in chocolate, add one mint leaf and sprinkle large crystal salt to stick to the wet chocolate.
6. Truffles can store in freezer for up to 3 months. Enjoy at room temperature. tops before the chocolate hardens in minutes. Place in refrigerator to harden completely. Enjoy at cool room temperature.
Photos by Moss Media Carmel
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