Roll up for Christmas

Grace Tarbotton
Grace Tarbotton

With Christmas  looming, many of us will be heading into the kitchen to whip up a batch of chocolate truffles. In today’s 101, Grace Tarbotton shows how to make an alternative to the chocolate treat using pistachio nuts and matcha powder.

Matcha powder has become popular in recent times for its antioxidant qualities.

You can make these pistachio and matcha truffles in advance and keep in an airtight container in the fridge for when friends drop in unexpectedly.

They also have the added benefit of being gluten free, vegan, raw, and refined sugar free.

 

Photos: Anne Ellerker
Photo: Annie Ellerker

Matcha pistachio Christmas truffles

Makes 16-20 balls

Ingredients
½ cup shredded coconut
¾ cup cashews
½ cup pistachios (split into 2 ¼ cups)
15 dates
2 tsp Matcha powder
1 Tbsp coconut oil

Method
1. Place the coconut into the food processor and blend until fine. Next add the cashews, ¼ cup pistachios, 15 dates and matcha powder, blend until gravel-like texture - not too fine.

2. Transfer to a bowl and add coconut oil, stir until the mixture binds together.

3. Roll into truffle-sized balls and roll in the remaining ¼ cup of pistachios (finely ground) and serve immediately or keep in an airtight container in the fridge.

NB: Matcha powder is available at Centre City New World in the international food aisle and in most health food shops.

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