Matcha Truffles

Raw Food Recipe Matcha Truffles

My friend Amy Levin has offered to share with us her amazing raw Matcha Truffles.

Amy is a real expert in the science and art of raw chocolates, and I’m always inspired by her work.

She’s also the best Raw Pastry Chef I know of in the world.  If you love matcha and you love desserts, these truffles are incredible, but so is the Grasshopper Pie she’s created for our FREE Raw Desserts Mini-Course.  You can sign up for that here.


Raw Food Recipe Matcha Truffles
  • 70g ( 1⁄4 cup ) coconut butter
  • 200g ( 1 cup ) water, hot/warm 150g ( 4 oz ) cacao paste, baking chocolate or your favourite chocolate – shaved
  • 100g ( 1⁄2 cup ) xylitol or coconut sugar
  • 2 tsp lemon juice
  • 1-2 tsp matcha powder
  • 1⁄2 tsp vanilla powder
  • 1 tsp tamari ( optional for added depth )


  1. It’s important the water is warm/hot and the chocolate is shaved before you start this recipe.
  2. The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
  3. Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
  4. Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
  5. Leave the mix uncovered at room temp until it’s completely cooled.  Wrap with plastic wrap, or transfer to a container, and place in the fridge for a few hours to set completely.
  6. Once set, dust your hands with a little cacao powder and roll the mix into small balls.
  7. Don’t use too much cacao powder or the chocolate won’t stick to them when you go to enrobe them. Alternatively, you can simply dust them in matcha and call it a day.
  8. To enrobe them, place them back in the fridge to set up again while you get the chocolate ready. You can garnish them with chopped pistachios nuts or simply roll in matcha tea powder.

Click here for a tutorial on how to enrobe using untempered cacao paste and to learn how to make a simple batch of dark chocolate using a high speed blender, click here and join my FREE raw chocolate mini course.



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  1. Marina

    Hi. I want to try it Immediately, but can I sustitute matcha powder to spirulina powder or any other green superfood?

    • Russell

      It’s very much going to change the flavour, but you can certainly do it if you like the taste of those powders.

  2. Laura O

    Thank you for posting this recipe and all your recipes! I have a question about the baking chocolate or chocolate paste you’re talking about, do you mean a raw chocolate bar or do you mean making your own chocolate paste? Whenever I make chocolate I start out with the raw cocoa powder so I’m not sure what you are referring to . Thank you for letting me know.

    • Russell

      From Amy. . .”In this recipe I use cacao paste which is also referred to as mass or liquor. If you’re unable to find this you can use any 100% chocolate you like.”

  3. Liz Anderson

    Hi! I have a couple questions that I always have when I see recipes like this. When you say coconut butter can solidified coconut oil be used or only a different butter product that is harder to find? I also am wondering can cacao nibs or powder be used? Thanks a lot!

    • Russell

      From Amy. . .

      “You can certainly add cacao nibs or powder to the recipe and the coconut butter in this recipe can be substituted with any nut or seed butter that you like. In that case, decrease the water content by 50g. This is because the coconut butter acts as a setting agent as well as giving a creamy consistency. By replacing it with nut butter, for example, you still have the creaminess but not the setting agent. By reducing the water it will set to the same consistency as if you used coconut butter.”

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