Ingredients:
- 1/4 cup melted cocoa butter
- 2 tbsp. coconut oil
- 1/3 cup cocoa powder
- 2 tsps. matcha powder
- 1 tsp. wheat grass powder
- 1 tbsp. coconut milk powder
- 6 -7 big dates, pitted
- 2 tbsp. agave nectar
- 1 tsp. vanilla extract
- salt
- 1/4 cup grated coconut (unsweetened)
- 1 tsp. grated Chios Mastiha tear
Preparation:
Put all the ingredients except coconut in a mixer until incorporated. Put the mixture into a bowl and place it in the refrigerator for 30’. Place the grated coconut in a tray and form small balls with the mixture. Place them into the coconut, so it can stick onto the chocolate truffles. Store in the refrigerator.