Smooth on the outside and slightly crunchy on the inside, these Matcha Black Sesame Truffles are sophisticated and made with nutritionally-rich ingredients to keep you looking young!
Ingredients
TRUFFLES
½ cup raw macadamia nuts*
1 heaping tbsp almond butter
¼ cup coconut oil
2 tbsp maple syrup**
2 tsp Kiss Me Organics matcha powder + 1 tbsp for rolling
Pinch of Himalayan pink salt
FILLING
⅓ cup black sesame seeds, toasted
1 tbsp tahini
1 tbsp maple syrup
Instructions
Prepare two stainless-steel spoons and one freezer-safe plate in the freezer. See notes for reasoning.
With your food processor, process your macadamia nuts until they turn into a nut butter consistency. Add in the almond butter, coconut oil, maple syrup, matcha powder, and salt to the food processor and pulse until combined.
Transfer mixture into a freezer-safe bowl and freeze, while you make the filling
With your food processor again, add in the black sesame seeds and pulse until they resemble fine sand.
Add in tahini and maple syrup, and pulse until the mixture somewhat clumps together for shaping.
Shape the black sesame filling into mini balls 1cm in diameter, using approximately ½ tsp of filling each.
Once shaped, put them in the freezer to harden for 10 minutes or longer.
When the matcha truffle mixture has chilled to a moldable texture, use two chilled metal spoons to shape the truffles. Scoop a heaping tablespoon of truffle mixture in one spoon, create an indent in the centre and then place a black sesame ball inside. With the help of the second spoon, spread and smooth the surrounding truffle mixture around the ball to enclose the filling. Place shaped truffles onto a plate and freeze once they have all been shaped. Don't worry if the edges are rough and the truffles aren't perfectly round.
Have the 1 tbsp of matcha powder for rolling in a small bowl. Roll the frozen completed truffles between the palms of your hand to smooth the surface and then roll in the matcha powder to coat the exterior completely. Store in the freezer and serve chilled or slightly thawed for a silky truffle.
Notes
* Macadamia nuts can be substituted with raw cashew nuts ** Maple syrup can be substituted with agave or coconut nectar These truffles melt very very quickly, as quick as snowflakes in your hands. So we recommend shaping them with cold stainless steel spoons straight from the freezer instead of rolling with bare hands to avoid mess.
Recipe by Radiant Rachels at https://radiantrachels.com/matcha-black-sesame-truffles-product-review/