Matcha-Pistachio-Chocolate Truffles from ‘Clean Green Eats’

Every week, we’re celebrating cookbooks that serve up tasty recipes with your health in mind. Below, we’ve chosen an excerpt from celebrity chef Candice Kumai’s new tome Clean Green Eats (Harper Wave), which focuses on new ideas for plant-based dishes packed with nutrients, but still finds a place for sensible portions of “meat as a treat.” Try making the recipes at home and let us know what you think!

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Photograph by Evi Abeler

Matcha-Pistachio-Chocolate Truffles
Makes about 3 dozen truffles

With decadent dark chocolate, rich and earthy matcha powder, and heart-healthy pistachios, this is the perfect dessert for anyone looking for a feel-good-antioxidant boost. Pack these truffles for a little midday pick-me-up when you’re craving something sweet! 

3 cups premium dark chocolate chips (look for dairy-free, minimum 60 percent cacao)
½ cup heavy cream, at room temperature
1⁄3 cup pistachios, shelled and pulsed in a food processor to a fine meal
1 tablespoon matcha powder, plus 1 teaspoon for dusting

Line a pan with parchment paper. In a large saucepan, bring 2 to 3 cups of water to a simmer. Create a warm water bath by placing a heatproof glass or stainless-steel bowl over the saucepan of simmering water. Add the chocolate chips and heavy cream to the bowl. Mix well with a spatula to combine as the chocolate melts.

Remove the bowl from the heat and transfer the chocolate mixture to a parchment paper-lined loaf pan or shallow bowl and cool completely to room temperature. Place into the fridge for 90 minutes to solidify.

Using a small melon baller, scoop out the truffle mixture and mold into 1-inch balls. If you don’t have a melon baller, use your hands.

Fill a small bowl with the crushed pistachios, roll the truffles in the pistachios, pressing the nuts gently into the surface. Using a fine-mesh strainer or sifter, dust the truffles with the matcha powder

Transfer the truffles to paper cupcake liners or a parchment paper–lined tin and refrigerate until ready to serve. I like to keep mine in my favorite tin—thanks, Dean!

Clean Green Tip: Cocoa is one of the richest sources of flavanols, which are plant compounds that help protect the heart. The more flavanols, the higher the percentage of cocoa and the more bitter the chocolate. Look for at least 60 percent cocoa content when purchasing cocoa or chocolate.

More matcha desserts to love:

Matcha Chocolate Mousse Cake

Matcha Mochi Yogurt Pops

Matcha Brownies