On that "unique" note, I have to admit that this wasn't a hit with all three of my valentines. Jake said the ginger and matcha competed on your palate (okay, those weren't his exact words, but that was the gist of his critique); R said that it was too dry; and D actually liked them. So, next time, I might use honey instead of ginger syrup and I'll add more coconut oil to make them more moist. But, D and I thought these were fine as is. So, I'm sharing them.
Ingredients makes 8 to 10 truffles
- 1/2 C ground almonds (or use almond meal)
- 1/2 C ground coconut (or use coconut flour)
- 1 t Matcha green tea powder
- 1 T freshly squeezed lemon juice
- 1 t lemon zest
- 2 T ginger syrup
- 1 T coconut oil, melted
- organic granulated sugar for rolling
Add all ingredients - except the organic granulated sugar - to a bowl and mix until they are all combined.
Roll into teaspoon-sized balls. Roll balls in sugar.
Just a note about the Better Zester: Remember my crazy lemon tree that produces all year long? Well, I have a trusty microplane that I use for zesting and a different style that creates thicker strips of zest. But what I love about this one: It requires very light pressure and picks up a fine layer of zest. It doesn't grab any of the pith at all. And its handy compartment catches the zest with no mess. Plus, when you remove the zest-catching compartment, it shoves all the zest to one end for simple retrieval. This product is an amazing improvement on the old fashioned style of zester. I definitely recommend it.
You have the chance to win one. See below!
Don't forget to check out the prizes and enter our #FreshTastyValentines Giveaway
HERE. You have the chance to win prizes from KitchenIQ.
*Disclosure: I received complimentary product from KitchenIQ for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*
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Today's #FreshTastyValentines Recipes