Prep Time: 10 minutes
Total Time: 30 minutes (plus 20 minutes freezer time)
Chocolate and peppermint are a match(a) made in heaven—excuse the pun! These yummy little treats have an oh-so decadent taste. Our sweet and freshly flavoursome minty-matcha balls come coated in a delectable slathering of dark chocolate. Are you super excited about these energising and delicious truffles already? We are—they're definitely worth the effort!
1½ cups (150g) shredded coconut, unsweetened
2 teaspoons maca powder
½ teaspoon vanilla extract
1 teaspoon Fubuki Culinary Organic Matcha
2 tablespoons rice malt syrup
1 teaspoon peppermint extract
2 tablespoons cold-pressed coconut oil, melted
Chocolate, raw, sugar-free, melted
- To prepare the filling. First, place all the ingredients (bar the chocolate) into a food processor until well incorporated. Add more of the coconut oil should the mixture be a little dry.
- Use a cookie scoop to remove portions of the mixture and press by hand firmly into balls. Rolling may not work well here as the coconut mixture will crumble. Place the moulded balls onto a tray and then into the freezer for 5 minutes.
- Using the bain-marie method, melt the chocolate. Gently dip each ball into the chocolate and place onto a baking tray lined with parchment paper. Freeze for approximately 15 minutes to harden.
- They should be store in the freezer and thawed for a couple of minutes before serving. A perfect treat!