Matcha and Coconut Butter Truffles
Recipe type: Candy, Holiday
Prep time: 
Total time: 
Serves: 24
  • 1/2 cup coconut butter
  • 1/3 cup coconut cream
  • 1 1/2 tablespoons matcha
  • 1 tablespoon honey
  • 10-15 drops liquid stevia
  • dark chocolate and/or cocoa, for dipping and rolling
  1. To measure the coconut butter, remove the lid and place the jar in the microwave. Heat on high for one minute, or until it is warm enough to scoop. Pour the coconut butter into a medium bowl along with the coconut cream (this is the solid layer on top of a jar of coconut milk--just scoop it off and leave the liquid layer behind). Stir until blended, and then stir in the matcha, honey, and stevia, tasting and adjusting to the level of "sweet" you prefer.
  2. Refrigerate the truffle filling for 15 minutes, or until it is firm enough to roll into balls. Using your hands, roll the filling into small rounds, using about a tablespoon of filling per truffle. If you are going to dust them in cocoa, do this right after rolling and then refrigerate the truffles (I sifted some cocoa with a little powdered stevia, and used that to roll half of the truffles). If you want to dip them into dark chocolate, refrigerate for an hour after rolling so they will be firm enough to dip.
  3. For chocolate-dipped truffles, break up your chocolate into a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until the chocolate is completely melted. Dip the truffles into the chocolate and then place them on waxed paper to cool. Note: if you want to keep these dairy-free, be sure your chocolate does not contain dairy. Enjoy Life brand is dairy and soy free.
  4. Makes about two dozen small truffles.
Recipe by Seasonal & Savory at