Matcha Chocolate Truffles

Matcha & Chocolate Truffles

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes about 2 dozen truffles

gluten-free, nut-free

Ingredients

  • 2 cups Go Raw Sprouted Pumpkin Seeds
  • 1 cup dates, pits removed
  • 2 tbsp maple syrup
  • ⅓ cup shredded coconut
  • pinch of salt, plus more for topping
  • ¼ cup semi-sweet chocolate chips
  • 10 oz white chocolate (about 1 ¾ cups of chocolate chips)
  • 1 tbsp matcha powder
  • 1 tbsp dried rose petals, crumbled

Directions

  1. Line a large baking sheet with parchment paper.
  2. Add Go Raw Sprouted Pumpkin Seeds, dates, shredded coconut, maple syrup, and salt in a food processor. Process until they resemble a course meal.
  3. Use a small spoon to scoop out some mixture and roll it between your hands to press tightly and form a ball, about 1” in diameter. Place ball on the parchment paper. Repeat this step until there is no more seed mixture.
  4. Put chocolate in a small microwave-safe bowl and microwave on high for 30 seconds. Using a silicone spatula, mix chocolate. Microwave chocolate for another 15 seconds and mix again. Repeat until chocolate is completely melted and smooth. Repeat the process in a separate bowl with the white chocolate. Add the matcha powder and mix well.
  5. Dip seed balls in the melted matcha white chocolate and return to the parchment covered baking sheet. Drizzle with the melted semi-sweet chocolate and add a sprinkle of salt and dried rose petals. Put the baking sheet in the refrigerator uncovered for an hour.

Recipe and photo by Dana Plucinski