{"id":166149,"title":"Matcha Truffles with No Added Sugar","modified":"2026-08-25T19:14:34+02:00","plain":"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.\n\n\n\nThey\u2019re easy to make, as long as you handle the chilling and texture carefully. If they aren\u2019t perfectly round, all the better: homemade truffles should keep a few little imperfections. This recipe joins my other gluten-free cookies and sweet treats.\n\n\n\nIf you\u2019re in the mood for more chocolate, try the lightly sweetened chocolate tart.\n\n\n\nWhat are matcha truffles?\n\n\n\nThese 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.\n\n\n\nThis version stands out for its short ingredient list\u2014just four ingredients\u2014and 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.\n\n\n\nThe main ingredients\n\n\n\nThe vegan white chocolate forms the backbone of the ganache. If possible, choose a bar made with cocoa butter rather than palm oil.\n\n\n\nAlso 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.\n\n\n\nSeveral 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.\n\n\n\nEnjoy Life is smooth and creamy for the same reasons. No Whey has a mild flavor, with cocoa butter and rice syrup powder.\n\n\n\nThe matcha brings the color, the bitterness, and the truffle\u2019s signature flavor. Not all matcha is equally well suited to baking.\n\n\n\nLook 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.\n\n\n\nGrades 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 caf\u00e9-grade matcha, with a flavor bold enough to stand up to the other ingredients while keeping a beautiful color.\n\n\n\nCocoa 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\u2014never boiled\u2014to keep the texture smooth and even.\n\n\n\nAnother sweet bite to snack on: homemade Graham-style cookies.\n\n\n\nKey techniques and pitfalls to avoid\n\n\n\nEverything 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.\n\n\n\nMaking a smooth ganache\n\n\n\nMelt 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.\n\n\n\nSift 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.\n\n\n\nChilling and firmness\n\n\n\nPour 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.\n\n\n\nUse 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.\n\n\n\nCoating and finishing\n\n\n\nRoll 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.\n\n\n\nOnce fully set, you can roll them again in a little extra matcha for a bolder flavor and a cleaner finish. Don\u2019t aim for perfect spheres\u2014the slightly irregular look is part of their charm.\n\n\n\nStorage\n\n\n\nStore 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.\n\n\n\nFor a richer chocolate dessert, try the Basque chocolate cheesecake.\n\n\n\nYou\u2019ll find the rest of my vegan desserts all in one place.\n\n\n\nRecipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.\n\n\n\n\n\n\tMatcha Truffles with No Added Sugar (Gluten-Free)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g vegan white chocolate20 g cocoa butter110 g full-fat plant-based cream8 g organic matcha powder, plus extra for coating\t\n\t\n\t\tMatcha GanacheMelt the vegan white chocolate and cocoa butter together in a double boiler, or in a heatproof bowl set over a saucepan of simmering water.Stir gently with a spatula until smooth and fully melted.Gently heat the cream without bringing it to a boil.Remove from the heat.Sift the matcha powder into the hot cream.Stir constantly to remove any lumps.Combine the melted white chocolate with the matcha cream.Mix thoroughly with a spatula or hand blender until smooth.Pour the lukewarm matcha ganache into a bowl.Let it cool to room temperature.Press plastic wrap directly onto the surface of the ganache.Refrigerate for at least 3 hours, or until firm enough to scoop.For best results, let it rest overnight.Shaping and ServingUse a small spoon to scoop portions of the chilled mixture.Roll them into balls with your hands.Roll the ganache balls in a bowl of matcha powder.Make sure they are evenly coated so they don\u2019t stick.Work quickly to prevent the mixture from melting.If the mixture becomes too soft to shape, return it to the refrigerator for a few minutes to firm up.Refrigerate the truffles for 1 more hour to set.This will help them hold their shape and make them easier to handle.Once set, roll them in a little more matcha powder for a deeper flavor and a beautiful finish.Store the truffles in an airtight container or pastry box in the refrigerator for up to 1 week.Serve well chilled, as they may soften at room temperature.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166149"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166149\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/164698"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}