We love everything this inspirational health and wellness goddess and talented chef serves up! What’s not to love about these clean-eats, dark chocolate and matcha truffles?  Candice Kumai, author of Clean Green Eats, serves up these decadent, antioxidant-packed superfood chocolates that are flavorful and healthy. Thanks to her, we’ve got a few stylish ideas started for holiday entertaining that won’t uproot our healthy habits…

With decadent dark chocolate, rich and earthy matcha powder, and heart-healthy pistachios, this is the perfect dessert for anyone looking for a feel-good antioxidant boost. Pack these truffles for a little midday pick-me-up when you’re craving something sweet!

Clean green tip: cocoa is one of the richest sources of flavanols, which are plant compounds that help protect the heart. The more flavanols, the higher the percentage of cocoa and the more bitter the chocolate. Look for at least 60 percent cocoa content when purchasing cocoa or chocolate.

Makes about 3 dozen truffles


3 cups premium dark chocolate chips (dairy-free, minimum 60 percent cacao)
1/2 cup heavy cream, at room temperature
1/3 cup pistachios, shelled and pulsed in a food processor to a fine meal
1 Tbsp matcha powder, plus 1 tsp for dusting


Line a pan with parchment paper. In a large saucepan, bring 2 to 3 cups of water to a simmer. Create a warm water bath by placing a heatproof glass or stainless-steel bowl over the saucepan of simmering water. Add the chocolate chips and heavy cream to the bowl. Mix well with a spatula to combine as the chocolate melts.

Remove the bowl from the heat and transfer the chocolate mixture to a parchment paper-lined loaf pan or shallow bowl and cool completely to room temperature. Place in the fridge for 90 minutes to solidify.

Using a small melon baller, scoop out the truffle mixture and mold into 1-inch balls. If you don’t have a melon baller, use your hands.

Fill a small bowl with the crushed pistachios, roll the truffles in the pistachios, pressing the nuts gently into the surface. Using a fine-mesh strainer or sifter, dust the truffles with the matcha powder.

Transfer the truffles to paper cupcake liners or a parchment paper–lined tin and refrigerate until ready to serve.

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