Vegan matcha amarettini truffles

Vegan matcha amarettini truffles made with almond flour, almond butter, maple syrup and matcha: no refined sugar, quick to make and nutty with a pleasantly bitter edge.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 28 g
• Carbs: 15 g

Ingredients

• 100 g almond flour
• 2 tbsp maple syrup
• 1 tbsp almond butter
• 1 tbsp matcha powder
• 1 pinch of salt

Method

You’ll need: mixing bowl

1. Put the almond flour, almond butter, matcha powder and salt in a bowl and mix everything evenly.
2. Add the maple syrup and work it in with your hands until you have a compact, slightly sticky mixture.
3. Knead the dough briefly so the almond butter and matcha are well distributed and the mixture is easy to shape.
4. Shape the mixture into small, round truffles, pressing them together gently as you go.
5. Put the truffles on a plate or in a container and chill until firmer.
6. Serve the matcha amarettini truffles well chilled.

Good to know

These truffles are small, delicate and pleasantly bitter. They're reminiscent of confectionery but much simpler. Just right for a quiet sweet moment.

Swaps

Almond flour → finely ground hazelnuts (more variety in flavour and nutrients); almond butter → cashew butter (milder, creamier, with some iron and magnesium); maple syrup → date paste (less free sugar, plus a little fibre); matcha → cocoa powder (also provides polyphenols, with a stronger flavour)

Allergens

Contains almonds, so it's unsuitable for people with a tree nut allergy. Because of the caffeine in matcha, only give children a little, and during pregnancy stick to small amounts rather than large portions.

Dairy-free recipes