When thinking about all the usual Easter treats, there are rarely healthy alternatives involved. In the spirit of staying home, getting creative, and using what I have on hand- I discovered this matcha coconut truffle recipe. They're a pretty pastel green (very on theme for Easter)! By the time I was ready to taste test this recipe, I was blown away with how delicious these are! Made with such simple ingredients- these are a secret I will remake for years to come.
1 cup firm coconut oil
1 cup coconut butter
1/2 cup canned coconut milk or coconut cream
1 tsp matcha powder
A pinch of cinnamon
A pinch of pink Himalayan salt
1 tsp vanilla extract
Add all the ingredients to a mixing bowl. Mix on high with a hand mixer until combined, light and fluffy. Put mixture in the refrigerator for about one hour. After the fridge, form the cold truffle mixture into little balls. Roll in toppings of choice- I used shredded coconut. Transfer into a container and keep in the refrigerator for up to 2 weeks.
Tag us @shopsenlis if you make it & Happy Easter! xx, Jaclyn