Our contributor, Julie Pecarski, founder of Eat Life Balance, developed this amazing gluten-free matcha truffle recipe to satisfy all of your matcha cravings while feeling guilt free! Eat Life Balance is a health and lifestyle solutions resource for career-driven women looking to improve their health through a holistic-approach to nutrition and radical self-care. Check out her full blog post here

Ingredients

Matcha Balls
3/4 cup almonds
1/2 cup cashews
3/4 cup pumpkin seeds
2 tablespoons maple syrup
3 tablespoons coconut oil
2 teaspoon Vanilla extract
1 tablespoon Whisk Matcha
Pinch of sea salt

Matcha Glaze
4 tablespoons coconut oil melted
1/2 tsp Vanilla extract
1 Tbls Matcha
Pinch of sea salt

Directions
In your processor, combine all ingredients of your matcha balls.

Once combined and able to stick together between your fingers, roll into tablespoon balls and place onto a sheet pan and place in the freezer for about 20 minutes or until solid.

Make your glaze whisking together your oil, vanilla, and matcha in a small dish.

Remove the balls and by using a spoon, roll your matcha balls into the glaze and place back onto a sheet pan. The coconut glaze should set pretty quickly.

Once all are done, repeat again for a second time.

Store in fridge or freezer.