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.
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!! 😋
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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.
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.
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.
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!
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
- Prep Time: 15 minutes
- Resting time: 45 minutes
- Total Time: 1 hour
- Yield: 8 balls 1x
- Category: Dessert, snack
- Cuisine: Australian
- Diet: Gluten Free
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
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
- Combine well all the wet mix ingredients in a jar or small bowl.
- 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.
- Pour the wet mix and combine well with a rubber spatula.
- Let it cool in the freezer, until it becomes hard enough to form little balls with the hands (approx. 30 minutes).
- 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 (see notes). Put the balls back in the fridge, and let them cool until the chocolate becomes solid (approx. 15 minutes)
- 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.
Paula says
AMAZING!! I'm addicted to these matcha balls!
Blanca says
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 !