These undetectably vegan Matcha Chocolate Truffles are beautifully colourful, rich and creamy, and super easy to make!
I adapted the recipe for these Cashew Chocolate Truffles by swapping the cocoa powder with matcha powder. Matcha green tea powder really compliments the strong white chocolate flavour of cacao butter, and its earthy bitterness works really with the velvety smooth, super creamy texture of the blended cashews.
I love matcha and have used it to make everything from crepes to shortbread and even panna cotta, so I knew I’d love adding matcha flavour to these truffles. Not only does matcha add a delicious flavour and wonderful green hue, but it’s also packed full of antioxidants and full of health benefits.
I decided to roll the truffles in desiccated coconut and freeze-dried strawberries as the sweet, nutty flavour of the coconut really compliments the flavour of matcha and white chocolate, and the fruity strawberries add a lovely fragrance.
What I love about these truffles is that they’re not overwhelmingly sweet like a lot of shop-bought chocolate, as they’re naturally sweetened and you’re 100% in control of how much sweetness you add. Making chocolate from scratch may sound a little bothersome, but these little truffles honestly couldn’t be easier to make! All you need to do is soak cashews and add to a food processor, along with all the other ingredients. Then just refrigerate the mixture until hardened, roll into balls and devour.
You can get hold of cacao butter in local health stores, Whole Foods, online, and probably in large supermarkets too. You can buy matcha powder from local health stores or Asian supermarkets. I used this one from Lalani & Co.
I love making these truffles to give away as edible gifts! I know Christmas is a long, long way off but something tells me they could look pretty festive in the holiday season…
If you try out this recipe, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 120g (raw i.e. not roasted) cashews
- 50g cacao butter
- 1 teaspoon matcha powder
- 2-3 teaspoons agave syrup (or brown rice syrup, or honey if not vegan), to taste
- 1 teaspoon vanilla essence
- Pinch of salt
- Optional: desiccated coconut and freeze-dried strawberries, for rolling
- Soak cashew nuts in cold water overnight or in hot water for a few hours
- Drain soaked cashews and add to a food processor along with all the other ingredients*
- Whizz until completely smooth
- Taste and adjust flavour accordingly - add more agave syrup for sweetness, more matcha powder for matcha flavour, more salt for saltiness etc!
- Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 4-5 hours to harden – the mixture should be hard enough to easily shape into balls
- Sprinkle desiccated coconut and freeze-dried strawberries onto a plate
- Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the desiccated coconut and freeze-dried strawberries
- Repeat for the rest of the mixture
- Keep truffles in an airtight container in the fridge for up to a week
- *If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.