Raw Coconut Pistachio Matcha Truffles
I don’t know about you guys, but I love a good nourishing treat. You can’t feel bad about indulging in something that tastes so dang naughty, but is so full of nutrient dense ingredients. These are just that! These pistachio matcha truffles are paleo, gluten & refined sugar free, & vegan. They have the most decadent texture & are an antioxidant powerhouse due to the matcha & pistachios. They’re not the prettiest color, but don’t let that fool you. These lasted a whole two days at my place!
Just a note - you can use any chocolate you desire. I used the caramelized salted chocolate bar from Lily’s Sweet Chocolate. These chocolate bars are sweetened with stevia which make them great for those trying to reduce their sugar intake. This one in particular is a salted caramely flavor which pairs perfectly with the cashew butter & pistachios used. I’m absolutely obsessed. And for those of you who may not be the biggest matcha fan, the flavor is SO subtle, Iif you can even taste it at all. And you can always adjust it to your liking!
¼ cup shredded coconut
1/2 cup shelled pistachios
1/4 cup cashew butter (could sub almond)
1 tablespoon melted coconut oil
1 tsp vanilla extract
½ teaspoon matcha powder
3 tablespoons maple syrup
1 chocolate bar & 2 tsp coconut oil for chocolate coating
Combine all ingredients for balls in a blender until smooth.
Roll into balls & place in freezer for at least 30 minutes. This makes the dipping process easier!
Melt chocolate & coconut oil together until smooth & dip each ball in the chocolate mixture. Place on parchment paper & in allow to set in freezer until hardened. I topped mine with crushed pistachios & sea salt!