Matcha, Coconut, Cocoa Truffles (paleo, vegan)

Author: Julie Hunter

Recipe type: Paleo, Vegan

Cuisine: Dessert, snack, treat

Prep time: 30 mins

Cook time: 5 mins

Total time: 35 mins

Serves: 40 truffles

A classic truffle recipe, just w/o the dairy. I wanted to make a freeze-dried raspberry dusted version but didn't get around to it this time, stay tuned for a photo update. Also possible to modify these for AIP with carob, or as an another alternative, try these tamarind date coconut balls. If you can tolerate chocolate and are feeling additionally naughty, feel free to add some rum or liquor/eur to the truffle mix. :)

Ingredients

300 g good-quality dark chocolate (about 1 cup)
3 tb coconut oil
¼ tsp sea salt
1 tsp vanilla extract
1 cup coconut milk (best to use the solid part from full-fat milk)
1 tb matcha powder mixed with 2 tb tapioca flour or arrowroot starch
3 tb plain or toasted dried coconut
3 tb cocoa powder
For AIP, replaced chocolate with 2-4 tb carob powder and make sure coconut milk is the solid cream only (or sub coconut cream); roll in dried coconut, more carob powder, or freeze-dried raspberry dust.

Instructions

Chop up chocolate in small pieces and add to bowl with coconut oil and salt.
Heat up coconut cream on stove to just before a simmer, then pour over chocolate mixture. Stir gently to combine.
Add vanilla and mix in, cover the bowl, and place in fridge to set (at least 4 hours).
Once chocolate is hard enough, scoop out about a teaspoon of mixture and shape into balls with your fingers (found this worked better than using my palms). Roll in matcha mixture, cocoa powder, or coconut and place in cups and back in fridge to harden before serving.

Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/matcha-coconut-cocoa-truffles-paleo-vegan/