Peppermint Matcha Candy

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

3 cups shredded coconut
3 tablespoons maple syrup
1 tablespoon mint tea (open one mint tea bag)
2 teaspoons melted coconut oil
2 teaspoons matcha green tea powder
1 teaspoon peppermint extract
Dipping
1 cup dark chocolate chips/chunks
1 tablespoon refined coconut oil
large crystal salt

Makes 24 candy balls

Instructions

1.  Place shredded coconut in a fast speed blender or a food processor and blend until a paste is formed. (about 1 minute)
2.  Add maple syrup, mint tea, coconut oil, matcha and peppermint extract and blend again to combine.
3.  Form 1-inch/2.5-cm round balls with your hands Place on a baking tray covered with parchment paper and freeze for 15 minutes to set.
4.  Dipping. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Remove, stir to combine into a glossy, smooth chocolate coating.
5.  Remove balls from freezer. Dip each ball into the chocolate. Shake off excess melted chocolate and sprinkle large crystal salt to stick to the chocolate, return to baking tray.
6. Freeze for another 5 minutes to solidify the chocolate. The balls can be stored in the freezer for up to 3 months. Enjoy at room temperature.

Photos by Milkshake Creative

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