Recipe by Joey O'Hare of @joeyscooking.
I love the earthy flavour of matcha with lemon, and the two combine wonderfully here in the most moreish little chocolate truffles. The texture is that of a set ganache, yet is made without any refined sugar and only good, wholesome ingredients; they’re raw and vegan too.
You can also use coconut oil here in the place of the cacao butter; the final set texture will be softer, and the truffles will have a coconut-y flavour and less of a white chocolate one, but they’re equally delicious.
For more delicious recipes like this, pay a visit to www.josephinescooking.com.
This recipe makes 12-16 chocolates.