Adzuki Truffles with Matcha Recipe
Ingredients:
1½ cups Adzuki Bean Paste (Available in a can in Asian food stores or follow the recipe that we have provided below)
1½ cups Pitted Dates, cut in half
1 tbsp Maple Syrup
1 tsp Vanilla Extract
Pinch Salt
2 tsp Mirin, optional ((Japanese Cooking Rice Wine))
1 tbsp Unsweetened Shredded Coconut
¼ cup Coconut Oil
2 Eggs
⅔ cup Unsweetened Cocoa Powder
1 cup Chocolate Chips (Dark, Milk or White)
¼ tsp Matcha
Instructions:
- Preheat oven to 350° F. Line an 8×8 baking pan with parchment paper.
- Add Adzuki bean paste and dates to a food processor and process until smooth.
- Add the next 7 ingredients, from Maple Syrup to Eggs, to the Aduzki bean mixture and process until well combined.
- Add Cocoa powder and process until smooth.
- Pour mixture in a large bowl. Stir chocolate chips in.
- Transfer the mixture to the prepared baking pan. Bake for 20 minutes, or until the edges are set.
- Remove from the oven. Cool completely and cut into 1″ squares. Sift Matcha over the squares.
Adzuki Bean Paste
Ingredients:
1 cup or 200 g Dry Adzuki Beans
½ cup Sugar
½ tsp Sea Salt
Instructions:
- Rinse Adzuki beans and put them in a pot.
- Add water 2 inches above beans and cook with the lid on. When it starts to boil, add sugar and salt.
- Turn the heat down and simmer, stirring every 20 minutes, until water evaporates and beans are soft, for about 1 1/2 hours. If the water is gone and still beans are not soft enough, add water and cook longer.
- Turn off the heat. Pour the beans into a bowl and let it cool. Beans will thicken further while it cools down.
- When it’s cool, process in a food processor until smooth. Keep it in a fridge or freeze in the freezer until you need it.
Adzuki Truffles with Matcha
Ingredients
- 1½ cups Adzuki Bean Paste (Available in a can in Asian food stores or recipe to follow on how to make your own)
- 1½ cups Pitted Dates, cut in half
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- Pinch Salt
- 2 tsp Mirin, optional (Japanese Cooking Rice Wine)
- 1 tbsp Unsweetened Shredded Coconut
- ¼ cup Coconut Oil
- 2 Eggs
- ⅔ cup Unsweetened Cocoa Powder
- 1 cup Chocolate Chips (Dark, Milk or White)
- ¼ tsp Matcha
Instructions
- Preheat oven to 350° F. Line an 8×8 baking pan with parchment paper.
- Add Adzuki bean paste and dates to a food processor and process until smooth.
- Add the next 7 ingredients, from Maple Syrup to Eggs, to the Aduzki bean mixture and process until well combined.
- Add Cocoa powder and process until smooth.
- Pour mixture in a large bowl. Stir chocolate chips in.
- Transfer the mixture to the prepared baking pan. Bake for 20 minutes, or until the edges are set.
- Remove from the oven. Cool completely and cut into 1″ squares. Sift Matcha over the squares.
Adzuki Bean Paste
Ingredients
- 1 cup or 200 g Dry Adzuki Beans
- ½ cup Sugar
- ½ tsp Sea Salt
Instructions
- Rinse Adzuki beans and put them in a pot.
- Add water 2 inches above beans and cook with the lid on. When it starts to boil, add sugar and salt.
- Turn the heat down and simmer, stirring every 20 minutes, until water evaporates and beans are soft, for about 1 1/2 hours. If the water is gone and still beans are not soft enough, add water and cook longer.
- Turn off the heat. Pour the beans into a bowl and let it cool. Beans will thicken further while it cools down.
- When it’s cool, process in a food processor until smooth. Keep it in a fridge or freeze in the freezer until you need it.
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