We’re obsessed with the coconut and matcha combination. We’ve been making coconut butter and playing around with the options – spreading on toast, mixing into oatmeal, using in fudge and now making into truffles! We made these truffles for sampling at our party at the pop up, but people loved them so much we ended up selling them by the box! We thought you might like to try making them at home.
What to do:
First, make the coconut butter. This step takes about 3-5 minutes in a Vitamix or 10 minutes in a food processor or regular blender. All you gotta do is add all the coconut to the blender/processor and blend until the coconut is pretty smooth, but a little grainy and oily. (side note: if you want to fully make coconut butter another time, you could keep blending until smooth. For now, a little grainy is fine).If you can’t get the right consistency, add a bit of coconut oil.
Next, you want to add 1 cup of sliced strawberries. If you’re using frozen strawberries make sure you’ve heated them up. You want room temperature or warmer so you don’t harden the oil that has come out of the coconut. Add a tbsp of sugar or equivalent sweetener of choice. (this step is optional since the strawberries add their own natural sweetness). Be careful using liquid sweeteners. Test a bit out first. We tried it with coconut syrup and the coconut wouldn’t get smooth. Also add the matcha and vanilla extract and blend until the colour is a bright consistent green throughout.
Empty the green goodness into a bowl. Try forming small balls now. You may need to chill in the fridge for a few minutes. Place the balls on a parchment paper-lined tray and place in the freezer for 20 minutes.
Melt your chocolate. Our method was to boil some water in a kettle, pour it into a small pot and turn the element on low. Place a small metal bowl to sit on the pot, add the melting chocolate and stir. Heat the chocolate until it's body temperature. Test the temperature by touching the chocolate with the back of your hand. Once the chocolate is melted, drop a matcha ball in and coat it. Scoop it out with a fork, let excess chocolate run off and slide the truffle back onto the parchment paper. Freeze the matcha balls.