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The matcha obsession continues. This Matcha Manuka Honey Truffles recipe was created by Hannah Guthman of the beautifully minimal eponymous Instagram account (a must-follow!) and hanmadebyhg.com. I’ll let Hannah take it from here!
I’ve always been a fan of mixing green tea an honey together. One part warmth, two parts antioxidants, and perfect balance of bitter and sweet… all mixed together in a cup that fits perfectly inside your hands.
But sometimes, one cup (and even an entire pot) isn’t enough… that’s where truffles come in. They make the experience last longer – I’m convinced. Well, most of the time that is, unless I lose self-control. But hey, I’m only human. When it comes to concentration of flavor, and elevated levels of polyphenols, these little matcha truffles are a match made in heaven!
Matcha Manuka Truffles
*makes 10-14 truffles
Ingredients:
- 4 dates
- 1/4 cup sprouted almonds
- 2 TBSP culinary matcha (culinary grade matcha is more affordable)
- 2 TBSP coconut oil, melted
- 1-2 TBSP manuka honey ( I prefer Wedderspoon KFactor 16. Get it with 15% off using code “BREAKFASTCRIMINALS”)
- 1/2 tspn. mesquite powder
- A pinch of himalayan pink salt
Ksenia’s note: stock up on healthy pantry supplies on Thrive Market. The best prices, plus they give back.
Directions:
- Add all ingredients (except for the coconut oil) to a small food processor or high-speed blender.
- Slowly pulse the ingredients together, then slowly add the coconut oil until combined.
- Form bite-sized truffles with a spoon or your hands, roll in additional matcha or any other toppings you’d like. Store in the fridge for 1 week, in the freezer for up to 2 months, or devour immediately!
Since you made it this far in this recipe, we thought you’d love to check out 11 Matcha Recipes To Start Your Day Right
- 4 dates
- ¼ cup sprouted almonds
- 2 TBSP culinary matcha
- 2 TBSP coconut oil, melted
- 1-2 TBSP manuka honey
- ½
tspn . mesquite powder - A pinch of
himalayan pink salt
- Add all ingredients (except for the coconut oil) to a small food processor or high-speed blender.
- Slowly pulse the ingredients together, then slowly add the coconut oil until combined.
- Form bite-sized truffles with a spoon or your hands, roll in additional matcha or any other toppings you’d like. Store in the fridge for 1 week, in the freezer for up to 2 months, or devour immediately!