08 October 2008
vegan MoFo 02: chocolate matcha truffles
I just found out about Vegan MoFo (Vegan Month of Food), an annual blogging event encouraging vegans to blog more often (preferably 20 times in the month of October) about vegan food. In an attempt to do my part, here is a recipe for some delicious chocolate matcha truffles I made. I based my recipe off of this one, but I changed it a little, so I'll rewrite here, with my additions.
I used matcha powder to flavor them appropriately for this week's BAKE MY DAY, for which the theme is: "i like coffee, i like tea." Since I am baking for people who aren't used to having matcha, I only used 2 teaspoons, although you may find you prefer the matcha flavor to be stronger. But I think 2 teaspoons is the perfect amount for a subtle flavor. Also, I added 1 T agave; it isn't a lot of sugar but it helps cut the bitterness of the matcha. And here's the recipe:
Chocolate Matcha Truffles
3/4 cup raw cashews
3/4 cup water
2 teaspoons matcha powder
1 T agave
1 lb bittersweet chocolate
1. Blend the cashews with the water, agave, and matcha for 1-2 minutes (yes, it is a long time, but you want the mixture to be VERY smooth and creamy). Make sure there are no clumps.
2. Melt the chocolate in a double broiler until very smooth. Keep stirring to help it melt evenly and to prevent it from burning.
3. Fold the cashew mixture into the chocolate and stir gently to prevent air bubbles from forming in the mixture.
4. Once the mixture is combined, allow it to rest in the fridge for 2 hours until set. Then, use a spoon to scoop out small balls and roll in your hands (it is a bit messy) and then roll through cocoa powder until coated. Top with a sprinkle of matcha powder. You can store these in an airtight container in the fridge or freezer, but you should let them come to room temperature before eating, as that will allow for the best flavor.