Melt 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.

Use 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’t 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.