1 Cup of dehydrated coconut
3 table spoons of raw organic cacao butter
3 table spoons of organic coconut milk powder
1 heaped teaspoon of organic matcha powder
3 tablespoons of raw coconut nectar
RAW CHOCOLATE COATING
1 cup of raw organic cacao paste
1 tablespoon of raw organic coconut oil
1/2 a cup of dehydrated cane juice
MATCHA TOP LAYER
1 table spoon of raw coconut milk powder
1/4 teaspoon of matcha powder
1 .Place all “Filling” ingredients into a food processor and pulse until all ingredients are completely combined. Should take around 3 mins max
2. Take 1 heaped tablespoon of filling mixture and roll into a tight ball in the palm of your hand.
3. Once you have made all your mixture into balls place them in the freezer.
Now it’s time to make the raw chocolate coating.
4. Take a pot and fill with water around 1/2 way from the bottom. Take a thick glass bowl that fits snug on the top of your pot. You don’t want your glass bowl to touch the water or the bottom of your pot. This method of melting chocolate is called double boil. Check out this informative clip if your confused. https://www.youtube.com/watch?v=q2UGOZMd9qM
Place your cocao paste and coconut oil into your glass bowl and once melted add the dehydrated cane juice and stir. Your chocolate coating is ready when all ingredients are completely combined and in a warm liquid state. NOTE: The dehydrated cane juice will never dissolve completely. This is why I love it! Adds a nice crunchy texture.
5. Take your balls from the freezer and roll them around in your chocolate, once completely covered place back into the freezer for 2 mins and repeat 3-4 times for a nice thick coat.
When you are satisfied with your chocolate coating keep them out on the bench.
6. Place your matcha top layer ingredients on a plate and mix together. This will create a lovely light green dust for you to roll your truffles in and then you all done!
I guarantee you they won’t be around for more then a couple of days. I ate all mine in 3 days. However if you do decide to store them for longer they can be kept in an air tight container in the fridge for up to 2 weeks or the freezer for 1 month. ………YUM