Rainbow chocolate matcha & black sesame truffle recipe
Whether you believe matcha is magic or not, there’s no denying the taste. Give these delicious matcha recipes by vegan chef and author of Passion: Organic Vegan Recipes to Live For Anthea Amore a whirl – and reap the antioxidants of its hero ingredient as a bonus. This recipe is an exclusive extract from Amore’s soon-to-be-released second book titled Hungry. Dig in.
Ingredients (Makes: 32 x 20g balls)
- Preparation time: 10 minutes
- 1 cup almonds
- 1 cup desiccated coconut
- ½ cup raw cacao powder
- 1½ cups dried apricots
- ¼ cup black sesame seeds
- 1 tablespoon vanilla bean paste
- ½ teaspoon quality salt
- ¼ cup coconut oil
- ½ cup maple syrup
- 1 tablespoon beetroot powder*
- 1 tablespoon matcha powder*
- 1 tablespoon white sesame seeds
- 1 tablespoon raw cacao powder
- 1 tablespoon walnut or almond meal
Process the almonds in a food processor until they reach a coarse meal texture. Add the coconut and raw cacao powder and pulse for a further 10-20 seconds to mix. Add the apricots and process until a dry, crumbly mixture forms. Add the black sesame seeds, vanilla, salt, coconut oil and maple syrup and process until it forms a fudgy texture.
Roll truffle mixture into 20g balls and chill in the fridge for 30 minutes.
Put each of the coatings into a little bowl. Roll balls in the different coatings and enjoy! Keeps for up to one month in an airtight container in the fridge.
*You’ll find these ingredients at your local health food store