Ingredients

For the truffles:

• 1 cup firm coconut oil (refrigerate if necessary)
• 1 cup coconut butter
• 1/2 cup full-fat coconut milk, refrigerated overnight
• 1/2 teaspoon matcha green tea powder
• 1/4 tsp. cinnamon
• 1/4 tsp. sea salt
• 1 teaspoon pure vanilla extract

For the truffle coating:

• 1 cup finely shredded, unsweetened coconut
• 1 tbsp. matcha green tea powder

Preparation

1. Combine all of the truffle ingredients in a medium-sized mixing bowl. Note that it’s very important for your coconut oil be firm so send it to the fridge for a little bit if you have to. same goes for the coconut milk; the thick cream will rise to the top and coconut water will sink to the bottom. While it’s not mandatory that you use only the cream part, your milk should be very firm when you use it, so make sure that you cool the can overnight.

2. Mix on high speed with a hand mixer until light and fluffy, then place in the refrigerator to firm up for about an hour.

3. While the truffle mixture is firming up, combine the shredded coconut and matcha powder together in a large, shallow dish. Set aside.

4. With the help of a small cookie scoop, form the cold truffle mixture into 32 little balls, roughly the size of a ping-pong ball.

5. Roll the balls quickly between the palms of your hands to shape them into perfect little spheres, then drop each ball into the coconut/matcha mixture and roll them until completely coated.

6. Transfer your finished fat bomb balls to an airtight container and keep refrigerated for up to 2 weeks.

7. These can be eaten straight out of the fridge but taste best when you let them sit at room temperature for 10 to 15 minutes before eating them.

Servings: 32
Nutrition Facts (per serving)
Total Carbohydrates: 0,6g
Dietary Fiber: 0,3g
Net Carbs: 0,2g
Protein: 0,2g
Total Fat: 14g
Calories: 123