[Perfect for special occasions or to make any occasion special, these Matcha White Chocolate Truffles are vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, optionally nut-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet; Paleo friendly and Keto friendly.]
As an avowed sweets lover, I honestly think there’s nothing more decadent and indulgent-tasting than truffles (I mean the confection kind, not the fungal kind).
In the old days when I still ate “conventional” treats, my goal was to one day try Godiva chocolate truffles. In my teens, my friend Sterlin and I took a trip to California (on our own! for three weeks!) and made our way to the original Godiva store in San Francisco.
What a kaleidoscope of choice was there! I could barely contain myself, wanting to try every. single. chocolate. in the glass case. In the end, I landed upon a hazelnut fudge-type thing, and relished every bite. But one, it seemed, wasn’t nearly enough.
When I met the HH and we celebrated Valentine’s Day (years after the original debacle when he didn’t realize he was supposed to buy gifts for his beloved), he thought to buy he was encouraged to buy I suggested that he buy me a box of Godiva chocolates. Once again, I could barely choose, thinking that one wasn’t nearly enough. . . so I ate the entire box.
No wonder I ended up with candida overgrowth and had to give up sugar for good!
These days, I still adore truffles. I still think they’re the ultimate confection.
But these days, I make my own. Plus, I expanded beyond mere chocolate-filled and chocolate-coated orbs of deliciousness.
Today’s recipe comes courtesy of my all-time favorite matcha green tea, My Matcha Life. I have adored their Ceremonial Matcha for ages, and in recent months, was gifted some of their Barista’s blend, which is more economical but equally healthy. It’s a wee bit less powdered, so is often used in blended recipes, such as lattes, smoothies, cheesecakes or. .. the filling for these truffles.
Even if you’re never tasted matcha tea before, I promise you won’t be disappointed with these treats.
Matcha White Chocolate Truffles
What could be more elegant than the combination of white chocolate and matcha? If you’re a matcha lover, you will adore these rich truffles with a distinct white chocolate base.
For the filling:
2.2 ounces (60 grams) cacao butter, chopped fine or grated
1/2 cup (120 ml) coconut butter (not oil), gently melted
1/2 cup (120 ml) raw cashews, dry (for nut-free, use 7 Tbsp [1/2 cup minus 1 Tbsp, or 105 ml] raw sunflower seeds)
Pinch fine sea salt
1/2 tsp (2.5 ml) pure vanilla extract
3 Tbsp (45 ml) to 1/4 cup (60 ml) xylitol, to taste
3 Tbsp (45 ml) vegetable glycerin (food grade)
3/4-1 tsp (3.5-5 ml) matcha green tea powder, to taste
For the coating:
1 cup (240 ml) coconut butter (not oil)
2 Tbsp (30 ml) virgin organic coconut oil
1 Tbsp (15 ml) xylitol or other granular sugar-free sweetener of choice
20-30 drops plain or vanilla pure stevia extract
1/2 tsp (2.5 ml) pure vanilla extract (omit if using vanilla stevia)
Make the filling: In a small pot over lowest possible heat, melt the cocoa butter and coconut oil. Add to the jug of a high-speed blender with remaining ingredients, and blend until very smooth and liquefied. Pour into a small bowl and place in the refrigerator until just firm, about 30 minutes.
Using a small ice cream scoop or teaspoon, form the filling into balls and place on a plate lined with plastic wrap. Freeze until very firm, about an hour.
Make the coating: In a small pot over lowest possible heat, all ingredients until melted and smooth.
To coat the truffles, place each into the coating and roll to coat fully. Remove with a fork, and tap the fork on the side of the pot so that excess coating drips off. Carefully place on a plastic-lined plate and allow to harden. If you are coating all the truffles at once, allow coated truffles to wait in the refrigerator while you finish the uncoated ones. Once everything is coated and firm, store in a covered container in the refrigerator for up to 5 days.
To serve, remove from the fridge and allow to sit at room temperature up to 30 minutes before consuming. If desired, sprinkle additional matcha on top as decoration, or drizzle with melted chocolate. Makes 16-20 truffles. May be frozen.
Suitable for: ACD All stages; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, optionally nut free, yeast-free, vegan, low glycemic.
Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
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