My Mom is one of my best friends. She is one of the strongest most beautiful women I know. I have learned a lot from her in my 28 years, and I am grateful that God chose to have her be my Mom. She has always been there for me, supporting me when I choose to pursue new goals and passions in life, and of course just when I need love. When I used to race competitively, she was at every road race cheering me on, and she has been supportive of my blog as well, trying foods that she would not normally eat and being a good sport. We have always enjoyed similar things, and I like to think my love of good food came from her. When I was younger she always tried to make things for dinner that were nutritious, and when I started cooking with her, we would have fun making new things together.
Whenever my Mom would make things like sugar cookies when I was little, she would add some almond extract along with the vanilla. She is a big fan of marzipan or anything with almonds. I remember she used to make an apple pie with marzipan and it was delicious! So, marzipan truffles it was since I knew she would enjoy them. She was telling me I should rawify marzipan recently, so this weekend was the perfect time!
I made half matcha (green tea), because she loves green tea. She often has a cup of it in the morning. The other half, I made rose, because it is such a lovely scent, and it is delicious with anything almond. They turned out simply heavenly! Perfect for the woman I most admire, my Mom! Happy Mother's Day to all of you out there that are Moms as well!
Raw Marzipan Truffles, Matcha and Rose
2 cups finely shredded coconut
1/4 cup raw almond butter
1/2 cup coconut butter, warmed to liquid
2 Tbsp raw coconut nectar, maple syrup or raw local honey
a pinch sea salt
1 tsp pure almond exctact
1 tsp pure vanilla extract
1 Tbsp filtered water
1 tsp beet powder
1 tsp rosewater
2 tsp matcha powder
1/2 cup raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/4 cup raw coconut nectar or your choice liquid raw sweetener
a pinch sea salt
In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter). Set aside in a bowl. To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth. Add the reserved coconut and process until smooth like dough. Freeze until firm, about 30 minutes.
Whisk together all chocolate ingredients until smooth, then dip each marzipan ball into the chocolate one by one, let the excess drain off and set back on the foil (I like to set them on a fork to dip them). Sprinkle the matcha ones with matcha if desired and garnish the rose ones with dried roses. Set in the freezer until the chocolate hardens, about 5 minutes.
*note: if you wish to make only one type of the truffles, omit the ingredients for the other (like the beet powder and rose, if you are just making matcha, or the matcha if you are making rose), and double the ingredient for the one you are making for example, 2 tsp beet powder and 2 tsp rosewater for the rose.