My friend Amy Levin has offered to share with us her amazing raw Matcha Truffles.
Amy is a real expert in the science and art of raw chocolates, and I’m always inspired by her work.
She’s also the best Raw Pastry Chef I know of in the world.
Nutrition (For one serving)
- 1/4 cup coconut butter
- 1 cup water hot/warm
- 4 oz cacao paste baking chocolate or your favourite chocolate – shaved
- 1/2 cup xylitol coconut sugar
- 2 tsp lemon juice
- 2 tsp matcha powder
- 1/2 tsp vanilla powder
- 1 tsp tamari optional for added depth
- It’s important the water is warm/hot and the chocolate is shaved before you start this recipe.
- The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
- Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
- Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
- Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap, or transfer to a container, and place in the fridge for a few hours to set completely.
- Once set, dust your hands with a little cacao powder and roll the mix into small balls.
- Don’t use too much cacao powder or the chocolate won’t stick to them when you go to enrobe them. Alternatively, you can simply dust them in matcha and call it a day.
- To enrobe them, place them back in the fridge to set up again while you get the chocolate ready. You can garnish them with chopped pistachios nuts or simply roll in matcha tea powder.