Matcha Recipes

Matcha Truffles Recipe

Infused with warming spices and premium matcha powder, these spiced matcha truffles are a lovely addition to your festive dessert menu.

They're a simple, no-bake treat made from cashews, medjool dates and coconut, coated in matcha white chocolate — and they make a beautiful edible gift during the holidays.

New to whisking matcha? Read our 5-step guide to making matcha, or use the matcha comparison chart to pick the right grade.

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  • Prep time 20 min
  • Cook / cool 40 min
  • Total time 1 hr
  • Servings 10 truffles

Easy

Ingredients

  • 150g raw cashews
  • 250g pitted Medjool dates (approx. 15)
  • 100g caster sugar
  • 50g desiccated coconut
  • 1 tsp vanilla extract
  • 10g Matcha Powder
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground clove
  • 150g raw cashews (for coating)
  • 200g white chocolate, divided

Directions

  1. Place cashews, coconut, spices and matcha powder in a food processor and blend until it forms a crumb texture. Add medjool dates and vanilla extract and process until a smooth dough forms.
  2. Roll the mixture into balls and place in the freezer for about 10 minutes to firm up.
  3. Melt 150g of the chocolate, whisk in the matcha and then coat the balls in the mixture.
  4. Once all the balls are coated in chocolate, place them in the fridge for a further 30 minutes to set completely.
  5. Melt the remaining white chocolate, place in a piping bag, decorate the truffles & enjoy!

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Recipe questions

How long do the truffles keep?

Stored in an airtight container in the fridge, they keep for up to a week — and they also freeze well for up to a month.

Can I make them without a food processor?

A high-powered blender works in batches, though a food processor gives the most even crumbly texture for rolling.

Can I adjust the spices?

Absolutely. The cinnamon, ginger, nutmeg and clove are a festive chai-style blend — halve them for a subtler flavour or leave them out for pure matcha truffles.

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