Truffles of goodness

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I am so very excited to be sharing a new recipe with you all. I have spent the last two months backpacking around India and been inspired in so many new ways. However this recipe is based on something I was dreaming on after weeks of curry, rice and chai tea so it has no resemblance of Indian flavours! These are the perfect after dinner treat with a cup of camomile tea. I will soon update you all with a selection of healthy Indian recipes, some inspired by a cooking class and others from the infamous street stalls.

TheΒ truffles hide a dirty green filling bursting with antioxidants. Matcha green tea powder is one of the highest sources of antioxidants, so you can eat these choccies without a guilty filling, knowing that the cacao and matcha will be fighting all those free radicals floating around your body!

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Coconut matcha truffles

Makes approximately 12 small truffles

IngredientsΒ 

For the raw chocolate

1/4 C cacao

1/4 C coconut oil

1/4 C raw honey or pure maple syrup

For the filling

1/4 C coconut butter

2 T matcha green tea powder

2 T raw honey

Method

To make the raw chocolate combine all the ingredients in a bowl over a bowl of hot water. Stir until smooth. Place a spoonful of the chocolate into mini patty pan cases. Freeze for 5 minutes.

Meanwhile mix together the filling ingredients. Once the chocolate is set roll small balls of the filling and place in the centre of the chocolate. Top with 2 teaspoonfuls of the chocolate, repeat until all truffles are complete. Lastly sprinkle on a little Himalayan pink salt. Place back in the freezer for 15 minutes before eating. These will store for a couple of weeks if kept in the freezer.

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Enjoy! X