Dark Chocolate Vegan Truffles with Matcha Green Tea

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 4 hours 15 minutes
Servings 2 dozen truffles

Ingredients

  • ½ cup coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup optional
  • 1 tablespoon matcha powder
  • 10 ounces dark chocolate 70% cocoa, finely chopped

Optional toppings:

  • Matcha
  • Black sesame seeds
  • Toasted coconut

Instructions

  1. In a heat-proof bowl, microwave the coconut milk, oil, maple syrup (if using) and matcha powder for 30 seconds, or until the coconut milk bubbles. Stir in the chocolate and place a bowl or lid over the top of the bowl to lock in the heat. Let rest for 5 minutes, then mix until smooth. (If there are still chocolate lumps, zap for 10 more seconds in the micro. I had to do this twice).
  2. Place the bowl in the fridge until the chocolate is firm, about 3 to 4 hours. (Dana over at Minimalist Baker has a great tip: stick a knife through the center of the chocolate mixture and make sure it comes out clean).
  3. Using a melon baller or teaspoon, portion the chocolate and roll in your hands to form smooth, round balls. The colder the chocolate is, the easier it will be to roll. Pop the bowl back in the fridge every 5 minutes if you need to. Also, keep a bowl of water handy for your chocolatey paws!
  4. Arrange your toppings on separate plates and roll your balls in them, pressing to adhere. For the matcha, you can also just use a sift (looks prettier this way).
  5. Return to the fridge to firm up further, about 20 minutes. Or store them for later—they last up to one week!

Recipe Notes

If you don’t have a microwave, have no fear! Simply heat your milk in a small saucepan. If there are still lumps, refill the saucepan with an inch or two of water and bring to a boil. Pop the bowl on top (it shouldn’t be touching the water)—voila a makeshift double boiler! Stir until the chocolate is smooth and then remove the bowl.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!