Matcha Truffles with No Added Sugar

Looking for a clean, creamy bite, with the gentle bitterness of matcha coming through just after the white chocolate? These truffles come together with just four ingredients and are gluten-free, vegan, and made with no added sugar.

They’re easy to make, as long as you handle the chilling and texture carefully. If they aren’t perfectly round, all the better: homemade truffles should keep a few little imperfections. This recipe joins my other gluten-free cookies and sweet treats.

What are matcha truffles?

These truffles start with a vegan white chocolate ganache enriched with cocoa butter, non-dairy cream, and matcha. The texture is dense yet melting, with a distinct green tea flavor that is slightly earthy and gently bitter, balanced by the richness of the white chocolate.

This version stands out for its short ingredient list—just four ingredients—and for being gluten-free, vegan, and made with no added sugar. Matcha also brings more than color: because it is made from whole tea leaves, it contains more antioxidants, vitamins, and minerals than standard green tea.

The main ingredients

The vegan white chocolate forms the backbone of the ganache. If possible, choose a bar made with cocoa butter rather than palm oil.

Also pay attention to the sweetener used; some brands rely on alternative sugars. The best chocolate depends mostly on your taste and dietary needs, so try a few brands to find the one that suits you best.

Several brands work well. Felchlin has a rich, creamy texture thanks to rice milk powder and cocoa butter. Pascha gives a similar result with cocoa butter and rice milk.

Enjoy Life is smooth and creamy for the same reasons. No Whey has a mild flavor, with cocoa butter and rice syrup powder.

The matcha brings the color, the bitterness, and the truffle’s signature flavor. Not all matcha is equally well suited to baking.

Look for a matcha with a clearly stated origin, such as Uji or Nishio, and aim for a vivid green powder. If the color leans yellow or looks dull, the final result will often be less successful.

Grades matter too. Ceremonial grade is made from young tea leaves stone-ground into a very fine powder, but it is better suited to drinking on its own or in a latte. For this recipe, choose a premium culinary- or café-grade matcha, with a flavor bold enough to stand up to the other ingredients while keeping a beautiful color.

Cocoa butter helps firm up the ganache and gives the truffles better structure when chilled. The non-dairy cream binds everything together, but it should be heated only briefly—never boiled—to keep the texture smooth and even.

Key techniques and pitfalls to avoid

Everything here hinges on three things: gentle melting, lump-free matcha, and enough resting time. The recipe is short, but it leaves little room for error if the ganache stays too warm or if you move too slowly when shaping.

Making a smooth ganache

Melt the vegan white chocolate and cocoa butter in a double boiler, or in a bowl set over a saucepan of simmering water. Stir gently with a spatula until the mixture is perfectly smooth and fully melted. Meanwhile, warm the non-dairy cream just until hot, then remove it from the heat before it comes to a boil.

Sift the matcha directly into the warm cream, then whisk continuously to dissolve any lumps. Once the matcha cream is smooth, add it to the melted chocolate. Smooth the ganache with a spatula or a hand mixer; both work well.

Chilling and firmness

Pour the still-warm ganache into a bowl, then let it cool to room temperature before chilling it. Press plastic wrap directly onto the surface, then refrigerate for at least 3 hours, or until it is firm enough to scoop with a spoon. An overnight rest gives the best result.

Use a teaspoon to portion it. Then shape it quickly between your hands, as the mixture softens fast. If it becomes too soft to roll, return it to the refrigerator for a few minutes so it can firm up again.

Coating and finishing

Roll the ganache balls in a bowl of matcha, coating them thoroughly. This full coating keeps them from sticking. After shaping, return the truffles to the refrigerator for 1 hour; this helps them hold their shape and makes them easier to handle.

Once fully set, you can roll them again in a little extra matcha for a bolder flavor and a cleaner finish. Don’t aim for perfect spheres—the slightly irregular look is part of their charm.

Storage

Store the truffles in an airtight container or pastry box in the refrigerator for up to 1 week. Serve them cold, as they soften at room temperature.

You’ll find the rest of my vegan desserts all in one place.

Recipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.