Moonlit Matcha Truffles
Find this exquisite dessert recipe that's perfect for a Paleo diet. Experience the ethereal Moonlit Matcha Truffles with their rich matcha flavor and silky texture, inspired by traditional Japanese treats.
Allergens
Nuts (coconut), Dairy-free
Ingredients
- 1 cup organic coconut cream
- 4 oz high
- quality matcha powder
- 8 oz cacao butter, chopped
- 12 oz dark chocolate (70% cocoa), finely chopped
- 1/2 cup unsweetened shredded coconut, toasted
- 1/4 cup organic honey or maple syrup
- A pinch of sea salt
Instructions
- In a small saucepan, warm the coconut cream over low heat until it's just simmering. Whisk in the matcha powder until fully incorporated and smooth. Remove from heat and set aside to cool slightly.
- In a double boiler or microwave, gently melt the cacao butter and dark chocolate together. Stir until completely smooth and glossy.
- Combine the matcha infused coconut cream with the honey or maple syrup, and salt in a large bowl. Gradually pour this mixture into the melted chocolate, stirring continuously to blend everything smoothly.
- Spread the mixture evenly onto a parchment lined baking sheet and refrigerate until set.
- Once set, cut or scoop the truffle base into even sized pieces and roll them between your palms to create smooth balls.
- Roll each ball in the toasted coconut, coating them entirely. Refrigerate for at least 30 minutes to firm up.
- Arrange the finished moonlit matcha truffles on a serving plate, leaving space between each one to highlight their individual allure.
Chef’s Insight
The combination of smooth, creamy ganache with crunchy toasted coconut creates a delightful texture contrast in these Moonlit Matcha Truffles.
Notes
For a more decadent treat, try dipping the truffles in melted dark chocolate and allowing them to set before rolling in coconut.