Healthy Matcha Truffles
Posted Nov 21, 2017, Updated Oct 12, 2021
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Healthy matcha truffles are a perfect holiday candy recipe! They are vegan, paleo, gluten & dairy-free with no refined sugar but no one would ever guess they’re made with good-for-you ingredients. Plus the filling is naturally green & festive.
These Healthy Matcha Truffles are the perfect healthy treat to make for family and friends for the holidays – especially Christmas and St. Patty’s day!
They are vegan & paleo with no refined sugar, but no one would ever guess they’re made with good-for-you ingredients! The creamy centers are melt-in-your-mouth delicious and naturally dyed green with matcha powder!
How to make Matcha Truffles
There are two ways to make this recipe. 1) in the Vitamix and 2) on the stovetop.
1. Use a Vitamix.
I prefer to make this recipe in the Vitamix {are you surprised?!} for two reasons. First, if you choose the second option you will need to use cashew butter instead of whole cashews. I personally always have cashews on hand, but cashew butter is pricey and harder to find. Second, I love how easy it is to just dump the ingredients in the container and let the blender work it’s magic. There’s no need to melt the cocoa butter (as long as you have grated it) because the Vitamix even does that for you!
2. On the stovetop.
If you do not have a high-powered blender like the Vitamix, then I suggest making this recipe on the stovetop. You will need to use 1/4 cup cashew butter instead of the whole cashews. Simply add all the ingredients to a saucepan and whisk until combined. Then refrigerate overnight.
A few more notes to make these Matcha Truffles….
A note about coconut cream: You can either use the solid portion of a can of coconut cream or full-fat coconut milk in this recipe. Do NOT use the liquid. Instead, save it to use in other recipes or to make a yummy smoothie!
Form the truffles. I used a truffle mold, but tried rolling a few by hand and it worked well (although was definitely messier).
Freeze before dipping. After the truffles are formed, toss them in the freezer while you prepare the chocolate coating. This will ensure that they don’t melt as you coat them!
Healthy Matcha Truffles: Ingredients & Substitutions
I have only made this recipe as written. I believe that the cashews {or cashew butter} are key to it’s absolutely creamy texture and irresistible flavor! But if you need to make some substitutions here are a few possibilities:
- Cashews. If making these on the stovetop substitute 1/4 cup cashew butter for the 1/2 cup roasted, unsalted, soaked-overnight cashews! I do not recommend using any other nuts. You can choose to substitute 1/4 cup almond butter.
- Honey. Maple syrup can be used in place of honey for a vegan option.
- Chocolate/Honey. To make sure this recipe is 100% paleo and refined-sugar free, use unsweetened chocolate and honey (or maple syrup) to coat the truffles with. If you are looking to save time, simply use your favorite variety of chocolate chips, semi-sweet baking chocolate, or white chocolate.
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Healthy Matcha Truffles
Ingredients
Matcha Fillling
- 1/2 cup roasted unsalted cashews* (soaked for 1 hour)
- 1/2 cup cocoa butter, (grated)
- 1/2 cup honey (or maple syrup for vegan)
- 1/4 cup + 2 TBS coconut cream (the solid portion of a can of coconut cream or full-fat coconut milk)
- 1/2 tsp pure vanilla extract
- 1/4 tsp matcha powder (Plus more for dusting)
- 1/4 tsp sea salt
Chocolate Coating*
- 1 cup unsweetened chocolate**
- 2-4 TBS honey
Instructions
Matcha Filling
- Place cashews in a bowl and cover with boiling water. Soak for 1 hour.
- Rinse and drain cashews, then add to the container of your Vitamix blender.
- Add ingredients in order listed to the container of your Vitamix (or other high-powered blender). Blend, starting on low speed and increasing to high for 1-2 minutes or until mixture is smooth.
- You may need to stop blending, scrape down the sides of the blender container, then resume blending again.
- Pour truffle mixture into an airtight container and refrigerate overnight.
- The next day: Line a baking sheet with wax paper.
- Measure 1/2 TBS of truffle mixture and roll it into a by hand and place it on the prepared baking sheet. (Or use a truffle mold).
- Continue until all the mixture has been used and place baking sheet in the freezer for the truffles to harden.
Chocolate Coating
- While the truffles are hardening: In a microwave safe bowl, or in a saucepan over medium heat, melt chocolate and honey together until smooth.
- Taste and adjust sweetness to your liking, set aside.
Putting it together:
- Remove truffles from the freezer. It’s important that you work quickly.
- Dip truffles in chocolate and set them on the wax-paper lined baking sheet.
- Let sit at room temperature or in the refrigerator until hardened.
- If desired: dust the tops with extra matcha powder.
- Store in an airtight container in the refrigerator!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Beautiful photos! The centers look so luscious! And isn’t matcha great for baking?!
You know what I love about your blog Laura? You celebrate every holiday with such foodie gusto for all the beautiful food God has given us to experiment with; I totally agree that you posted these just at the right time, because everybody’s Thanksgiving menu was set in stone, but . . . who says that we can’t get started on some simple Christmas baking? I like the idea of getting started on it now and just doing it throughout December. Bring on alll the Christmas music!!!!
So glad to find you ! Will be back for more! Thank you !
I love the picture with them all arranged like a tree!
These look delightful! Fun and festive!