Matcha Green Tea Raw Vegan (Pareve!) Truffles
For most Americans, Thanksgiving = Turkey + pies + butter. As Jews, we struggle with finding appropriate dishes to serve to make all of our guests comfortable. It’s always a challenge to find good pareve desserts. I finally have one that’s worthy of the dessert table. These truffles will please guests who are vegan and who keep kosher, and their pale green hue makes them especially striking on a dessert table.
- ½ cup walnuts
- ½ cup coconut flour
- ½ cup almond butter
- 1 cup chopped dates
- 2 tablespoons agave (or honey if not vegan)
- 2 teaspoons vanilla extract
- Pinch of sea salt
- 2 tablespoons matcha green tea powder
- ½ cup toasted coconut for dusting
- Add the nuts to the bowl of a food processor and process until finely chopped. Add remaining ingredients to the food processor, and process until a sticky paste forms. If more liquid is needed, add 1 tablespoon of lukewarm water or nut milk, like almond milk.
- With coconut oil on your hands, roll about 1 tablespoon of the mixture into a ball. Roll each truffle in toasted coconut before serving. Store in fridge and serve cold—they will begin to melt if you leave them out at warm temperatures for too long.