So, yes, by now you may know that I have a matcha obsession. It’s pretty clear if you look at some of my other recipes –Matcha Overnight Oats & Mint Matcha Smoothie). Matcha is just too damn delicious to not put it in basically everything- your smoothies, your baked goods, and yes, your truffles. Matcha is just too damn delicious to not put it in basically everything- your smoothies, your baked goods, and yes, your truffles. Since I was using Matcha in food and not just to drink, I used DoMatcha Culinary Organic Matcha, which is better and less expensive or high end for baking and using in food.
These truffles are SO easy to whip up. Took me a total of like 15-20 minutes for the entire process. The truffle base takes like five minutes, rolling them into balls takes about five minutes, dipping them in chocolate takes about 10 minutes. And voila, you have a delicious yet AMAZINGLY good for you Chocolate Matcha Truffle.
The inside of the truffle is made with six ingredients total! That’s right, only six. It consists of avocado to add that creamy but healthy goodness, coconut oil, coconut flour, vanilla extract, honey, and of course, matcha. If you’re unsure of where to get coconut flour, you can get it from most grocery stores now in the health food section. I like to use Bob’s Red Mill Organic Coconut Flour, and actually like to buy most of my gluten-free flours from Bob’s Red Mill. His company seems to be the most accessible when it comes to gluten-free flours as his products are sold at a variety of grocery stores here in the Boston-area.
Once you whip together the inner truffle ingredients (I used a food processor so the avocado was thoroughly blended), you roll them into tiny little green matcha balls. These are super yummy on their own, so dipping them into chocolate is optional. But, like, everything is better with chocolate…so why not dip them into decadent melted dark chocolate? Hmmm?
This dark melted chocolate is easily the best part of the truffle making process. I couldn’t help eating many spoonfuls of it. There’s something about melted chocolate that really gets me. When I was younger I would always heat up Reese’s peanut butter cups in the microwave. I just really like melted chocolate.
Anyways, I used these Ghirardelli Dark Chocolate Melting Wafers, which are specifically for melting and are way easier to heat up. You just pop them into the microwave in 15-second intervals and they melt so easily. But, you can also use chocolate chips. If you do decide to use chocolate chips instead of these Ghirardelli Dark Chocolate Melting Wafers, make sure you add a little coconut oil to the chips when warming them in the microwave so they melt more easily.
So you dip them into some melted chocolate, place them on some parchment paper to harden, and immediately sprinkle with some matcha. I sprinkled some matcha on them for more of a photogenic effect but it actually did add a richer matcha flavor, so I recommend doing so.
And then the best part, eating them. I ate at least five or six while photographing them. So good. So addictive. And so healthy for you. Check out the recipe below to make some for yourself!
- 1 Avocado, peeled and pitted
- 1½ Tablespoons Coconut Oil
- ½ cup Coconut Flour
- 4 Tablespoons Honey or Maple Syrup
- 4 Teaspoons Matcha
- 1 Teaspoon Vanilla Extract
- Dark Chocolate chips or Wafers
- Matcha powder to top
- Place the Avocado, Coconut Oil, Coconut Flour, Honey, Matcha, and Vanilla Extract into a food processor or a mixing bowl
- Pulse or mix together until well-blended and the chunks of avocado are thoroughly mixed in
- Using your hands, roll ½ Tablespoon of mixture into tiny balls
- Place these balls onto a baking sheet lined with parchment paper
- Place these balls into the refrigerator while you proceed to melt the dark chocolate
- Place dark chocolate wafers into a microwaveable bowl
- Warm the chocolate in 15-second intervals and stir in between
- Once the chocolate is thoroughly melted and the chocolate chunks are melted, take the balls out of the refrigerator and dip into the dark chocolate
- Place dipped truffles onto the parchment paper
- Sprinkle each truffle with extra matcha powder (optional)
- Once all the balls are coated in the chocolate, place back into the refrigerator until chocolate has completely hardened
- When chocolate has hardened, take the truffles out of the fridge, serve, and enjoy!