By The Toasted Pine Nut
Matcha Pistachio Truffles
8 steps
Prep:10minCook:1h
If you're a matcha lover, these no bake, gluten free, and vegan matcha pistachio truffles are your new favorite!! You'll love how easy and fun these are!
Updated at: Thu, 21 Nov 2024 15:35:20 GMT
Nutrition balance score
Good
Glycemic Index
20
Low
Glycemic Load
2
Low
Nutrition per serving
Calories192.9 kcal (10%)
Total Fat15 g (21%)
Carbs11.4 g (4%)
Sugars6.1 g (7%)
Protein5.8 g (12%)
Sodium0.9 mg (0%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
In a large bowl, whisk together the melted coconut oil and agave nectar.
Step 2
Whisk in the matcha until combined and green.
Step 3
Add the almond flour, using a spatula to mix everything together.
Step 4
Finally, fold in the pistachios, reserving a few tablespoons for topping.
Step 5
Roll the batter into balls somewhere between the size of a large marble and a ping pong ball.
Step 6
Dip each matcha ball into the melted chocolate and place it on a lined baking sheet. I loved the look of just dipping the top because that beautiful green peeks out from the bottom.
Step 7
Sprinkle some chopped pistachios on the top. You want to sprinkle before the chocolate hardens, so dip about three and then sprinkle.
Step 8
Pop the truffles into the freezer for about 20 minutes. I like them best chilly, but not frozen through. Store in the fridge until ready to eat!
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