Dark Chocolate Matcha Truffles

11:30 am on 12 December 2016

Makes 48

Matcha is the highest-quality powdered green tea available, made from the nutrient-rich young leaves picked from the tips of shade-grown Camellia sinensis shrubs. Full of antioxidants and green power.


  • 280 g dark 85% chocolate, chopped coarsely
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • pinch of Himalayan pink salt
  • 1 cup full-fat coconut cream or cream
  • 1 Tbsp coconut oil
  • matcha green tea powder


Toss chocolate in a mixing bowl with the cinnamon, vanilla and salt.
Bring the coconut cream and coconut oil to a slow simmer in a saucepan over medium heat.
Pour coconut cream and oil over the chopped chocolate then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the mixture becomes thick and gorgeously glossy.
Transfer the mixture to a plate or baking dish lined with baking paper and refrigerate for 8 hours (or overnight) to harden.
Peel away the baking paper and chop, spoon or cut into irregular-shaped chunks. Toss the chunks with the matcha green tea powder until they are completely coated. Refrigerate until ready to serve. Serve with some fresh berries; the sharpness of fresh blackberries makes a divine combination.