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Why You’ll Love This Recipe
- Matcha Truffles come together in just under 10 minutes.
- You only need 5 simple pantry staple ingredients.
- These truffles are vegan, dairy free, gluten free and grain free.
- The maple syrup and white chocolate pair perfectly with the earthy matcha flavor.
- These are the perfect sweet snack or dessert to have stored in your fridge or freezer.
- They are creamy, chewy and have a lovely texture.
- If you love matcha, be sure to check out my Matcha Cookies!
Ingredients And Substitutions
These are the main ingredients and substitutions for Matcha Truffles. Scroll down to the recipe card for a full list of ingredients and instructions.
The base of these truffles are made with almond flour which is a great grain free option. It adds a nutty flavor and a soft chewy texture. You may sub for oat flour.
Matcha powder of course is needed to make these matcha truffles. Look for one that is Grade A and is deep and rich in color.
I love to use a neutral flavored nut butter like almond butter for this recipe, but cashew butter would work great too. I’d avoid peanut butter as I don’t think it would pair nicely with the matcha flavor. If you’re looking for a nut free option you can also use oat butter or sunflower seed butter.
These truffles are sweetened with maple syrup which adds a lovely caramel flavor and is refined sugar free. Alternatively, you can use honey or agave.
The coating is white chocolate, to make these vegan be sure to use a vegan white chocolate!
How To Make
ONE: In a medium bowl, combine the almond butter and maple syrup until well incorporate.
TWO: Next, add in almond flour and matcha powder and mix with a rubber spatula until ingredients are well combined.
THREE: Using a cookie scoop or tablespoon, scoop the mixture and roll into a ball with the palm of your hands. Place the truffles on a plate that is lined with parchment paper and place in the freezer for about 10-15 minutes to firm up.
FOUR: In the meantime, add white chocolate chips to a bowl and add in 1 tsp of oil, I like to use coconut oil. This is optional, but I find that it melts the chocolate nicely to make it smooth and creamy. Place the bowl in the microwave and heat in 30 second increments, stirring well each time until melted completely.
FIVE: Then, dip and coat the truffles in the white chocolate, option to sprinkle them slightly with more matcha powder if desired. Place back in the freezer to firm up and enjoy!
Tips And Tricks
Combine dry ingredients first before adding in the wet ingredients.
Use a matcha that is deep and rich in color for maximum flavor.
You can also use milk or dark chocolate instead of white if preferred.
How To Serve And Store
Serve these matcha truffles once the white chocolate shell has fully hardened.
Store in the fridge and enjoy within 7 days, or in the fridge and enjoy within 30 days.
Taste And Texture
These matcha truffles have a slightly earthy taste but is well balanced by the sweetness of the maple syrup and white chocolate.
The texture is soft and chewy!
Frequently Asked Questions
Yes! 100% vegan and gluten free.
Use oat flour instead of almond flour, and opt for oat butter, sunflower seed butter or even tahini.
7 days in the fridge, or 30 days in the freezer.
Other Recipes You May Like
If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!