Ingredients:
- 150 gram cacao butter, melted
- 50 gram coconut oil, melted
- 200 gram purple sweet potato (white on inside)
- 200mL agave syrup
- 2-3 tablespoon Ceremonial Grade Matcha
How to:
- Steam Sweet Potato for 10 minutes until soft.
- Melt cacao butter and coconut oil in a bowl over bowling water (double boiler method).
- Combine all ingredients in a food processor and mix and very well combined.
- Pour the mix into a baking tray and allow it to cool in the fridge for 30 minutes.
- Scoop into truffle balls, dust with more matcha and serve!
- Enjoy with a cup of Matcha.
