Ramadan Recipes: Raw Vegan Matcha Truffles

by Mozzified Contributor Shaina Shealy

img_4589

Serves: 12-20
Prep time: 40 minutes

Ingredients:

  • ½ cup walnuts
  • ½ cup coconut flour
  • ½ cup almond butter
  • 1 cup chopped dates
  • 2 tablespoons agave (or honey if not vegan)
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • 2 tablespoons matcha green tea powder
  • ½ cup toasted coconut for dusting

Directions:

Add the nuts to the bowl of a food processor and process until finely chopped. Add remaining ingredients to the food processor, and process until a sticky paste forms. If more liquid is needed, add 1 tablespoon of lukewarm water or nut milk, like almond milk.

With coconut oil on your hands, roll about 1 tablespoon of the mixture into a ball. Roll each truffle in cocoa powder before serving. Store in fridge and serve cold—they will begin to melt if you leave them in warm temperatures for too long.


Shaina Shealy is a graduate student at UC Berkeley’s School of Journalism, where she focuses in Multimedia. Follow her on twitter @shainashealy.