Magical Matcha Chocolate Truffles


As promised in my Instagram post (and with permission from my girl Amy Levin) here is THE recipe of all recipes: Amy’s (to-die-for) matcha chocolate truffles 👌🏻

Things to note:

– You can replace lemon juice with any citrus, eg: lime or orange.

– Using xylitol or honey will keep the recipe light & bright. If you use maple or coconut sugar, it’ll have a darker flavour to it & may not highlight the delicateness of the matcha as much.

– These don’t need to be enrobed, you can just roll them in matcha, cacao powder or ground pistachios.

– Amy used Matcha Gold from Lalani and Co, but just use the highest quality you can afford.

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!!


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