Motivation for these comes from the lovely and slightly exotic seeming tin of Matcha Green Tea Powder I bought a couple of months ago. I was very excited as I had seen lots of ideas using it on the internet and had trouble finding it, as is always the way it was instantly everywhere after that point. But, I the end I did have my tin and since then I have been inventing new ways to add it into my recipes
These delicious little truffles are filled with goodness, but not the easiest for an amateur photographer to get the best pictures of. I’d like to add that the slight green colour from the Matcha powder didn’t look the best in all settings!
Life is great though and I did have fun and learned some new tricks. In the end it was the colours that mattered and putting them against pastel background colours worked for me.
These are so simple with just a few ingredients and taste delicious.
I used Coconut Nectar as the sweetener because I felt the flavour reflected and didn’t compete with the ingredients, but you could use rice syrup (I didn’t have any), maple syrup or honey. You could easily cut back a spoonful of sweetener but I chose to keep these fairly sweet so they would have a wider appeal in my family
- 2 cups unsweetened desiccated coconut
- 1 cup almond meal
- 4 tablespoons coconut nectar
- zest of 1/2 lemon
- 1 tablespoon Matcha Green Tea powder
- 4 tablespoons melted coconut oil
- ¼ cup desiccated coconut
- 2 tablespoons toasted sesame seeds
- 2 tablespoons chia seeds
I added the truffle ingredients to the food processor and blended briefly to bring together,
then rolled them in teaspoonful’s in the coatings.
I refrigerated them to set the coconut oil, and they are ready to eat, or give away.