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    Home » Recipes » Healthy desserts

    MATCHA COCONUT TRUFFLES

    22 March 2022 by alicia gonzalez tome 2 Comments

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    Get ready to treat yourself with these irresistible matcha coconut truffles. They're super easy to make and no food processor is required, only a couple of bowls and few ingredients.

    Matcha coconut truffles with a drizzle of dark chocolate

    Same as my cacao almond energy balls, these bite-size matcha truffles are the perfect size healthy dessert or snack. Let's be honest, a meal isn't complete without a sweet ending!! 😋

    Jump to:
    • Ingredients
    • How to make these easy matcha truffles
    • Substitutions
    • How to store these matcha truffles
    • Top tips!
    • MATCHA COCONUT TRUFFLES
    • See what other people think about this recipe!

    Ingredients

    The ingredients list is short and simple! All you need is...

    • Cashews (I like to use roasted ones)
    • Shredded coconut
    • Thick coconut cream - make sure you buy a very thick coconut cream or only use the thick layer on top! See the video at the bottom for consistency reference
    • Honey
    • Coconut oil
    • Matcha powder
    • Vanilla essence
    • Dark chocolate to drizzle on top

    See recipe card for quantities.

    Matcha coconut truffles with melted dark chocolate on top

    How to make these easy matcha truffles

    I have been making these truffles while travelling on my van, so you can imagine they are super easy to make!

    First combine well all the ingredients except the cashews and shredded coconut in a jar. In a separate bowl, crush the cashews and add the shredded coconut. Pour the wet mix and combine well.

    Let it cool in the fridge, until it becomes hard enough to form little balls with the hands.

    Matcha coconut truffles dough
    Matcha coconut truffles hard dough

    Lay a tray with baking paper, and form little balls with the hands. Add a drizzle of melted dark chocolate (70% cacao) on top. I recommend using the double boiler method to melt the chocolate.

    Matcha coconut truffles

    Put the truffles back in the fridge, and let them cool until the chocolate becomes solid.

    Tip: serve the matcha coconut truffles very cold! This will ensure the best texture, and avoid the balls melting in your hands!

    Matcha coconut truffles

    Substitutions

    Great news! You can make this recipe with a few modifications to suit you better!

    • Make it vegan - using maple syrup instead of honey
    • Cashews - you can use other nuts you like. Crushed almonds or pistachios would work fantastic as well.
    • Skip the chocolate drizzle or use some shredded coconut instead!

    How to store these matcha truffles

    Store in an airtight container in the fridge. They can last up to 5 days (if you manage to don't eat them by then, which is pretty hard! 😋).

    Top tips!

    A very thick coconut cream is a must! Either buy a thick coconut cream or only use the thick layer at the top (so don't stir the whole can).

    Eat cold straight out of the fridge! If you let them at room temperature for a while, they will become soft, which is not the intent of the recipe.

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    Matcha coconut truffles

    MATCHA COCONUT TRUFFLES

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: alicia gonzalez tome
    • Prep Time: 15 minutes
    • Resting time: 45 minutes
    • Total Time: 1 hour
    • Yield: 8 balls 1x
    • Category: Dessert, snack
    • Cuisine: Australian
    • Diet: Gluten Free
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    Description

    Get ready to treat yourself with these irresistible matcha coconut truffles. They're super easy to make and no food processor is required, only a couple of bowls and few ingredients. 


    Ingredients

    Scale

    WET MIX

    • ⅓ thick coconut cream
    • 1.5 tbsp honey
    • 2 tbsp coconut oil
    • ¾ tbsp matcha
    • ⅛ vanilla

    DRY INGREDIENTS

    • ⅓ cashews
    • ⅓ shredded coconut

    Instructions

    1. Combine well all the wet mix ingredients in a jar or small bowl.
    2. In a separate bowl, crush the cashews and add the shredded coconut. You can crush the cashews using a small paper bag and the bottom of a glass jar.
    3. Pour the wet mix and combine well with a rubber spatula.
    4. Let it cool in the freezer, until it becomes hard enough to form little balls with the hands (approx. 30 minutes).
    5. Lay a tray with baking paper, and form little balls with the hands.
    6. Add a drizzle of melted dark chocolate (70% cacao) on top. I recommend using the double boiler method to melt the chocolate (see notes). Put the balls back in the fridge, and let them cool until the chocolate becomes solid (approx. 15 minutes)
    7. Enjoy!!

    Notes

    • A very thick coconut cream is a must! Either buy a thick coconut cream or only use the thick layer at the top (so don't stir the whole can).
    • Double boiler method: boil water in a small pot. Add a the chocolate to a small glass or cup, and put inside the pot (don't let the water go inside the glass). Stir until is completely melted.
    • Eat cold straight out of the fridge! If you let them at room temperature for a while, they will become soft, which is not the intent of the recipe.

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Comments

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    1. Paula says

      November 20, 2022 at 6:15 am

      AMAZING!! I'm addicted to these matcha balls!

      Reply
    2. Blanca says

      April 29, 2022 at 3:51 pm

      I’m a great fan of energy balls, and these are so different and delicious that I just can’t have enough of them
      Thanks for sharing this original recipe !

      Reply
    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

    Learn more about me →

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