Don’t judge these ‘truffles’ by their vegan and healthy tags. The texture is just as fudgy and the taste just as chocolatey as the real thing. Have I ever lead you astray? The centers are made of just two ingredients: dates and cocoa powder. Some recipes make the mistake of adding too much extra stuff to the mix (nuts, peanut butter, extracts, etc) and the chocolate flavor gets kind of lost. The trick to this type of treat is to add just enough cocoa to mask the flavor of the dates. Because the fruit is so sweet, it will balance out even a large amount of unsweetened cocoa.
I rolled my truffles in matcha because I freaking love matcha but this recipe is very versatile. You could roll them in nuts, dried fruit, cocoa powder, chili powder or even mini chocolate chips or sprinkles. You might get a little creative with the filling, too. While I prefer the pure chocolate flavor, that doesn’t mean you couldn’t add a pinch of cinnamon or maybe some peppermint extract just to switch things up.
In other news… I ordered some food and a toy for Chai from our favorite pet site, Chewy.com. Thirty-five bucks later and she just wants the box. Cats.
Dark Chocolate Matcha Truffles
2 cups pitted dates
½ cup cocoa powder
½ cup matcha green tea powder
Place dates in food processor and pulse for a few minutes.
Add cocoa powder, 1 tablespoon at a time, and continue to pulse until smooth. (Taste every so often as you made need more or less cocoa depending on personal taste.)
Scoop mixture into a bowl and move to freezer for a half hour.
Shape mixture into small balls and roll in matcha. (For easy clean up, cover work surface with parchment paper. For faster coating, roll multiple balls through matcha at once.)
Eat in one sitting because they’re healthy so you can do that.