Matcha Sugar Cookie Truffle
When matcha meets sugar cookie, something very special and delicious happens! These matcha sugar cookie truffles require no baking and are pretty simple to make. They consist of a soft cookie dough like filling and are coated in a dairy free white chocolate mixed with premium grade matcha powder for that vibrant green color! These truffles are dairy, grain, and gluten free! Definitely make these for the Christmas season to share with friends and family.
Equipment
- 1 Mixing bowl
- 1 Sheet pan
- Parchment paper
Ingredients
- 1 cup raw cashew or almond butter
- 1 1/4 cup almond flour
- 3 tbsp coconut flour
- 1/2 cup vanilla protein powder
- 2 tbsp (plus 1 tsp) melted coconut oil
- 2-3 tbsp maple syrup
- 1 tsp almond extract
- 1 tbsp Matcha Nude matcha powder
- 1 1/2 cups dairy free white chocolate chips
- Natural Christmas sprinkles
Instructions
- In a bowl, mix together the cashew butter, 2 tbsp coconut oil, maple syrup, and almond extract.
- Add in the protein powder, almond flour, and coconut flour. Mix well until a cookie dough consistency.
- Place the sugar cookie dough into the fridge for 15 minutes to solidify a little before rolling.
- Take the sugar cookie dough out of the fridge and roll into about 14 balls. Place the balls on a parchment paper lined sheet pan and freeze for 30 minutes.
- Melt the white chocolate with the 1 tsp coconut oil in a bowl in the microwave at 30-second increments(or in a double boiler.)
- Add the matcha powder to the white chocolate and mix thoroughly so there are no clumps(sifting the matcha first will help.)
- Take the sugar cookie balls out of the freezer and dip them into the melted white chocolate and place back on the sheet pan.
- Add the festive sprinkles on top and let them set then enjoy!
Notes
Store in an air tight container and enjoy within 2 weeks.