A delectable fusion of matcha and pistachio in a decadent truffle.
- Carbohydrate 8.8517575 g
- Cholesterol 0 mg
- Fat 7.44093 g
- Fiber 1.56472496008873 g
- Protein 3.2665575 g
- Saturated Fat 0.63408 g
- Serving Size 1 1 Serving (21g)
- Sodium 3.39075 mg
- Sugar 7.28703253991127 g
- Trans Fat 0.355129499999999 g
- Calories 109 calories
Step-by-step
- In a large bowl, whisk together the melted coconut oil and agave nectar.
- Whisk in the matcha until combined and green.
- Add the almond flour, using a spatula to mix everything together.
- Finally, fold in the pistachios, reserving a few tablespoons for topping.
- Roll the batter into balls somewhere between the size of a large marble and a ping pong ball.
- Dip each matcha ball into the melted chocolate and place it on a lined baking sheet. I loved the look of just dipping the top because that beautiful green peeks out from the bottom.
- Sprinkle some chopped pistachios on the top. You want to sprinkle before the chocolate hardens, so dip about three and then sprinkle.
- Pop the truffles into the freezer for about 20 minutes. I like them best chilly, but not frozen through. Store in the fridge until ready to eat!
Scaling Batches and Managing Ingredients
Working with coconut oil and almond flour requires careful attention to proportions when multiplying yields. If doubling the quantity, maintain the exact ratio of liquid sweeteners to dry ingredients so the batter retains enough cohesion to form balls without crumbling. Extra virgin coconut oil acts as the primary structural fat here at room temperature, solidifying quickly when chilled. Because almond flour lacks gluten, the dough relies entirely on this fat content for binding. When purchasing pistachios for folding and topping, buy unsalted varieties to prevent the final bite from becoming overly saline. For precise portioning, a standard number-50 scoop yields approximately twenty consistent pieces from a single batch.
Coating Efficiency and Storage Parameters
Dipping three truffles at a time ensures the melted dark chocolate remains fluid enough to catch the pistachio garnish before setting. Standard microwave-safe glass bowls work well for melting chocolate in thirty-second increments, preventing the solids from seizing due to excess heat. Once dipped, transfer the baking sheet to a freezer maintained at zero degrees Fahrenheit for exactly twenty minutes. Leaving them in longer causes the center to freeze solid, mututing the subtle grassy notes of the tea powder. After the initial chill, transfer the confections to an airtight glass container in the refrigerator, where they keep safely for up to ten days. Bring the truffles to a cool room temperature for five minutes before serving to soften the coconut oil matrix.
