Matcha Truffles

When on a matcha kick, it only stands to reason that I would make a matcha truffle. I mean, come on now! When incorporating something like matcha into a raw recipe, I find it’s really important that you use high quality matcha. Whereas with cooked recipes, the tea is being cooked and, therefor, looses some of it’s colour anyway. But in raw recipes, the colour remains in tact, so it’s important you use one that’s bright! Culinary grade matcha tends to be duller in colour.

This matcha gold is still my favourite. It’s creamy, earthy and a little grassy, which I love, actually. In this recipe, you get that grassiness when you bite through the outside powder into the dark shell, then comes the soft, cool ganache to absorb the powder and leave the flavour dancing in your mouth while the chocolate slowly begins to envelope your taste buds. Culinary bliss.


  • You can replace the lemon juice with any citrus you’d prefer, such as, lime or orange.
  • Using xylitol or honey will keep the recipe light and bright, if you use maple or coconut sugar, it’ll have a darker flavour to it and may not highlight the delicateness of the matcha as much.
  • These don’t need to be enrobed, you can also just roll them in matcha, cacao powder or ground pistachios.
  • I used Matcha Gold from Lalani & Co based in London. The general rule in cooking will always be to use the highest quality that you can afford, so just use the matcha that makes the most sense for you.

70g ( ¼ cup ) coconut butter
200g ( 1 cup ) water, hot/warm
150g ( 4 oz ) cacao paste, baking chocolate or your favourite chocolate – shaved
100g ( ½ cup ) xylitol or coconut sugar
2 tsp lemon juice
1 tsp matcha powder
½ tsp vanilla powder
1 tsp tamari ( optional for added depth )


  • It’s important the water is warm / hot and the chocolate is shaved before you start this recipe.
  • The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
  • Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
  • Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
  • Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap, or transfer to a container, and place in the fridge for a few hours to set completely.
  • Once set, dust your hands with a little cacao powder and roll the mix into small balls.
  • Don’t use too much cacao powder or the chocolate won’t stick to them when you go to enrobe them. Alternatively, you can simply dust them in matcha and call it a day.
  • To enrobe them, place them back in the fridge to set up again while you get the chocolate ready. You can garnish them with chopped pistachios nuts or simply roll in matcha tea powder.
  • Here’s a video on how to enrobe using cacao paste, but it’s the same for using any type of chocolate. The benefit of using paste is that it’s less expensive than buying chocolate bars and it doesn’t contain any sweeteners, it’s 100% cacao.


  1. I love matcha and am always searching out healthy sweets using matcha. I’ve been drinking unadulterated matcha for quite a while now, and searched a long time for an organic matcha that was delicious and full of the bright green goodness you mention. I’m in the U.S., but buy my organic matcha online from Japan. It’s the least expensive that I’ve found with free international shipping with orders of $36, and they sell matcha from one of the top tea production companies in Japan. I buy the 40g organic luxury matcha here if you want to check it out.. so good!!!:
    Thanks for the recipe! Please keep more recipes with matcha coming!

    • Thanks for the info! I also have a friend that’s in Japan and runs a tea company. More info on that soon!

  2. Your decadent post and photo’s really brightened my day, thanks from my heart for the lift, you rock!

  3. If I want to add a little sweetening to the cacao paste used for enrobing, what and how much would you suggest? Thanks.

    • If you want a sweetened chocolate for this, I’d use a pre-made bar you like instead of trying to add sweetener yourself. However, if you are not tempering the chocolate, then you can add some liquid sweetener. Like 1 tbsp per 100g of paste.

  4. This is great, have made twice now, but got different results from measuring the water out differently. Wondering if my cup size is not accurate. What would be the amount of water in mls? Thanks so much, they are lovely.

    • Hey Helen,
      Nice to hear from you. I am so glad you’ve made these! A cup is 240ml. I hope that helps.

  5. I remember these delights from your course Amy and was lucky enough to try one. Thanks for sharing the recipe and perfect timing for a friends birthday. Matcha green is just a brilliant colour – so striking and my personal favourite. Thanks Amy and looking forward to cakes/desserts course in April ??⭐️?

    • Hey Elaine! Nice to hear from you. Let me know how they turn out for you! 🙂 See you soon.

  6. Amy so amazing 🙂 I can’t get cacao paste or raw choc bars where I live in Lebanon , I can only get raw cacao butter ( as in the white hard chunks ) would I melt it down & add cacao powder ?
    Could you please help me with ratio ?
    Thank you so much ❤️🍩🍮🍫

    • Hey Shani, That’s an interesting question. I have never made these using butter and powder, so I am just hazarding a guess here. I’d say 80g-100g cacao butter and 80g cacao powder should work, and follow the directions in the recipe the same way. Please let me know how it goes! 🙂