If you don’t know what it is, essentially finely ground green tea. Green tea in powder form. The nutritional benefits are as plentiful as the ways you can incorporate it into your diet – which is no longer limited to just drinking.
So I just mentioned Matcha is a derivative of green tea, which means it does contain caffeine. I would avoid these too close to bed time – although, I’m not sure there is really enough in each one to have an effect. But don’t forget there is also caffeine in chocolate. I guess it all depends how sensitive you are to caffeine and how many you eat! No judgement on the latter 😉
- 8 ounces unsweetened shredded coconut, plus 1 cup for rolling (Optional)
- ½ cup powdered sugar
- ¾ cup coconut milk
- 1 cup sweetened condensed milk
- 1 heaping tablespoon Matcha powder
- ½ teaspoon vanilla
- ½ teaspoon salt
- 14 oz. dark chocolate (56% - 60% cacao), chunks or rough chop
- In a large mixing bowl, combine the 8 ounces shredded coconut, coconut milk, condensed milk, Matcha powder, powdered sugar, vanilla and salt. Cover with plastic wrap and chill in refrigerator for about an hour (or up to overnight).
- Optional: Preheat oven to 425 degrees. Spread remaining 1 cup of shredded coconut on a sheet tray, and bake until just toasted, about 5 minutes. Set aside.
- Remove coconut mixture from refrigerator. Mixture should be firm enough that it will easily roll into balls. I used a teaspoon measuring spoon to scoop out a heaping teaspoon per ball (probably came out to about 1.5 - 2 teaspoons each). Place balls on a baking sheet lined with wax paper, and place back in refrigerator to chill for 20 minutes.
- In a medium pot, bring 2" of water to a boil. Place the chocolate in a medium glass or metal bowl that will fit over the top of the pot, but not touch the boiling water, creating a double boiler. Place bowl over pot to allow chocolate to melt, stirring occasionally. Once chocolate is melted, reduce heat to low.
- Remove coconut balls from refrigerator. Prepare another baking sheet lined with wax paper and set near the double boiler. One at a time, roll the chilled coconut balls in the chocolate, using two forks, until completely coated. Remove the balls from the chocolate, tapping off the excess, then place on the prepared baking sheet. Repeat with remaining balls. Optional: after coating in chocolate, immediately roll in the toasted coconut (I did about every other one).
- Place truffles back in refrigerator for 20 minutes, allowing chocolate to set.
- Serve room temperature.