Coco-Matcha Truffles
Gooey Coconut Matcha Truffles that melt in your mouth. They are the best combination of coconut, chocolate and matcha tea you’ll ever eat. The recipe is also great for vegan and dairy free diets.
Servings: 12
Ingredients
- 1 cup Powdered Sugar plus 1/4 cup for dusting
- 2 teaspoons Matcha Powder divided
- 2 cups Coconut Cookies I used Trader Joe’s Coconut Cookies, finely ground
- 1/4 cup Cocoa Powder
- 1/2 cup Coconut Milk
Instructions
- Mix 1/4 cup of powdered sugar and 1 teaspoon match powder
- Mix the coconut cookies, cocoa, coconut milk, 1 teaspoon matcha powder and powdered sugar of the ingredients in a medium size bowl.
- When the dough is fully mixed and slightly sticky, roll into balls.
- Roll the balls in the powdered sugar mixture.
- Chill for about 1 hour before serving.
Notes
If you prefer, you can make these cookies in advance and then freeze. To freeze, place balls on a tray in the freezer. After about 1 hour, remove from the freezer, wrap individually or in small batches in plastic wrap, then aluminum foil and then place back in the freezer. When you are ready to serve, thaw in the refrigerator for a few hours.
Also, if you want to keep these cookies vegan or dairy free, make sure that the cookies that you use do not contain any meat or dairy products.
If you can’t find coconut cookies, then Nila Wafers are a great substitute. Just keep in mind that they will alter the flavor somewhat. It was taste less like coconut and more like vanilla.