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Matcha coconut truffles


  • 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


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. 




  • 1/3 thick coconut cream
  • 1.5 tbsp honey
  • 2 tbsp coconut oil
  • 3/4 tbsp matcha
  • 1/8 vanilla


  • 1/3 cashews
  • 1/3 shredded coconut


  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!!


  • 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.

Keywords: matcha coconut truffles, matcha truffles