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PREPARED FOOD FOCUS
Cocoa-Coconut Truffles with Crystallized Ginger & Green Tea
By Joanna Pruess
These truffles—made with cocoa powder, candied ginger, shredded coconut, coconut butter, maple
sugar, and green tea—are rich in taste and texture. They're also gluten-, nut-, and dairy-free.
Yield: 18 (1-ounce) or 24 (.75-ounce) truffles • Prep Time: about 15 minutes
Shelf Life: 1 week tightly covered and refrigerated; remove from refrigerator
about 20 minutes before serving.
Ingredients
4 ounces maple sugar
3 ounces desiccated coconut, plus small amount
for topping
3 ounces crystallized ginger
2 teaspoons matcha green tea powder
8 ounces coconut butter
1 ounce unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 teaspoon Sel de Mer or coarse salt
Preparation
1. Line a mini-muffin tin with 18 or 24 decorative
liners. Eighteen if you're making 1-ounce truffles
or 24 if you're making .75-ounce truffles.
2. In a food processor, pulse the maple sugar,
coconut, ginger, and green tea until the ginger
is finely chopped. Leave aside.
3. In a double boiler, heat the coconut butter
over medium-high heat until melted and warm,
stirring once or twice. Stir in the cocoa powder
and vanilla. Cool slightly, scrape into the food
processor with the rest of the mixture and
pulse to blend. Add the salt and pulse a few
more times just until blended.
4. Form into 1-ounce or .75-ounce balls and place
in the muffin liners. Add a pinch of coconut or
small piece of crystallized ginger to the top.
Refrigerate for 25 minutes to set. Store in a
tightly covered container for about a week.
Remove from refrigerator about 30 minutes
before serving.
(continued on from p. 66)
PHOTO:
JOANNA
PRUESS
86 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
