I know, cacao and matcha, right? I’ve already caught your attention.

I’ve made a video of the recipe. To know the exact quantities, keep scrolling.

It was first featured in my first “What I Eat In a Day as a Musician” that you can also find here:

Of course, some of you asked me for the recipe and I thought I’d be a better person if I shared it 🙂 I’m feeling kinder already. You’re welcome.

I’m planning on making more flavours so, if you like this one, stay tunned for more.

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Cacao & Matcha Truffles

Course Dessert

Keyword Gluten Free, Plant-based, Sweet, Vegan

Servings 20 Truffles

Ingredients

• 40 g Cashew nuts (raw)
• 40 g Almonds (raw)
• 20 g Hemp seeds
• 25 g Walnuts
• 10 g Raw cacao (unsweetened)
• 1 Tbsp Nutritional yeast
• 1 Tsp Cinnamon
• 2 Tsp Turmeric
• 10 g Chia seeds
• 40 g Water (for the chia)
• 100 g Medjoul dates (pitted)
• 1-2 Tbsp Matcha powder

Instructions

1. Chop the almonds roughly by hand.

2. Soak the chia seeds in water for 5-10 minutes until they have a gel-like consistency.

   
   

3. Add everything else to a food processor (except for the matcha powder)

4. Grind.

5. Add the chia.

6. Make balls of your desired size.

7. Dust with matcha until lightly covered.

Recipe Notes

If you want them to be less bitter, wait for a day to eat them. They are going to lose a bit of the bright green colour, but the matcha will be partly absorbed and less pungent.

You can keep them in the frigde for a very long time and out of it for about a week or so. Make some ahaead and eat them whenever you need an energy boost. 

As always… don’t forget to tag me on Instagram @silviafooding to share the recipes you make, I truly enjoy watching your creations 😛

Have fun and keep fooding!