Magical Matcha Chocolate Truffles
Recipe type: Sweet Treats
  • 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
  1. It’s important water is warm/hot & chocolate is shaved before starting beginning.
  2. The liquid being hot & the chocolate being shaved will mean the mixture melts very quickly & can properly emulsify in blender.
  3. Combine all ingredients in a high speed blender & process, starting on low-medium, then increase to full power until all ingredients are smooth & creamy.
  4. Pour contents into a large bowl so ganache sets quickly. If bowl is tall & narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
  5. Leave mix uncovered at room temp until completely cooled. Wrap with plastic wrap, or transfer to a container & place in fridge for a few hours to set completely.
  6. Once set, dust hands with a little cacao powder & roll mix into small balls.
  7. Don’t use too much cacao powder or chocolate won’t stick to them when you enrobe them. Alternatively, dust them in matcha & call it a day!
  8. To enrobe, place back in the fridge to set again while you get chocolate ready. Garnish with chopped pistachios nuts or simply roll in matcha powder. Amy has a brilliant video on her website demonstrating how to enrobe using cacao paste – The benefit of using paste? It’s less expensive than chocolate and is 100% cacao
  9. ENJOY!!
Recipe by Danielle Shine at