St. Patrick's Day Recipe Matcha Date Fudge Truffles

• 100 grams walnuts
• 150 grams medjool dates
• 2 tablespoons ground almonds
• 2 tablespoons cocoa
• 11/2 teaspoons Just Matcha green tea
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla paste
• 100g of Bhang Chocolate and Non-infused Chocolate mix
• 1 teaspoon cocoa powder, for dusting
• 1 tablespoon teaspoon matcha tea, for dusting

Steps

1. Line a 22 cm x 10 cm loaf tin with cling wrap.
2. Pulse in a food processor for a couple of seconds, maintain some texture to the nuts. Add the dates and pulse for a few more seconds.
3. Add the ground almonds, cocoa, matcha, honey, vanilla and melted Bhang chocolate.
4. Continue to pulse again until all the ingredients are incorporated.
5. Roll the mixture up into small balls and cover with matcha powder.
6. You can store these in the fridge for up to 1 week.