I've always been a fan of mixing green tea an honey together. 1 part warmth, 2 parts antioxidants, and perfect balance of bitter & sweet... all mixed together in a cup that fits perfectly inside your hands. But sometimes, one cup (and even an entire pot) isn't enough... that's where truffles come in. They make the experience last longer- i'm convinced. Well, most of the time that is... unless I lose self-control. But hey, I'm only human. When it comes to concentration of flavor, and elevated levels of polyphenols, these little guys are a matcha made in heaven.
Matcha Manukua Truffles
Here's what you'll need:
- 4 dates
- 1/4 cup sprouted almonds
- 2 T culinary matcha
- 2 T coconut oil, melted
- 1-2 T manuka honey ( I prefer Wedderspoon Kfactor 16 )
- 1/2 tsp. mesquite powder
- a pinch of himalayan pink salt
Here's what you do:
- Add all ingredients (except for the coconut oil) to a small food processor or high-speed blender.
- Slowly pulse the ingredients together, and slowly add the coconut oil until combined.
- Season to taste
- Form bite-sized truffles with a spoon or your hands, roll in additional matcha or any other toppings you'd like. Store in the fridge for 1 week ,the freezer for up to 2 months, or devour immediately!