Matcha Truffles drizzled with Chocolate

1 1/2 cups almond meal

1/2 cup desiccated coconut

2 Medjool dates

1tbsp agave syrup

1/2 cup coconut oil

1.5tsp  Matcha Powder

100g Dark Chocolate

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Method:

Place all ingredients except chocolate in a food processor and process on high for 3mins. If it is a hot day chill the mixture for 20mins. Then roll 1 tbsp of mixture into a ball, repeat with remaining mixture. Chill the truffles for 20mins. Meanwhile melt chocolate in a glass bowl over a saucepan of boiling water. Use a teaspoon to drizzle chocolate over the truffles and then chill for 1 hour or until chocolate is set. 

Enjoy straight away, or store in an air tight container in the fridge for 5 days or freezer for 3 weeks.