Gluten-and-Dairy-Free Matcha Truffles -- Photo by Silvana Nardone

The one thing that matters to me, even after Valentine’s Day is that there is chocolate in the house—really, any kind will do. By nature, chocolate is gluten free. But chocolate treats are often full of dairy—and other added ingredients that aren’t exactly good for you. After a little playing around in the kitchen, I realized that there was no reason to pigeonhole myself in traditional truffle-making technique.

Instead, I relied on the properties of individual ingredients to give me the texture I wanted. In place of heavy cream, which adds silkiness, I used tempered egg yolks to emulsify the chocolate truffle mixture. To hold the truffles together, I swapped coconut oil (I prefer the flavorless kind, but you can use either) for the usual butter.

Then came the fun part: Adding immune-supporting spices and teas, like turmeric root and green tea. In these truffles, which are infinitely adaptable to any flavor combination, there also just happens to be some feel-good, aphrodisiac ingredients, like chocolate and vanilla.

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What's the deal with matcha?

What is matcha?

Matcha is finely ground whole green tea leaves, traditionally used in Japanese tea ceremonies.

What are its health benefits?

When you drink matcha you consume the entire tea leaf, unlike traditional teas in which the leaves are steeped. Whole leaves means more nutrient density, plus the benefits of fiber. Matcha contains polyphenols (antioxidant compounds), and research has shown that polyphenols aid in the prevention of heart disease and cancer. Drinking matcha is also believed to help relieve tension and stress, as well as improve concentration and mental focus.

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