Matcha Chocolate Truffles

Matcha, Matcha, Matcha! It seems to be the new health craze with matcha lattes and matcha based foods popping up in all cafes. But what is really so great about matcha?

Matcha has been used for centuries within the Japanese and Chinese community and is still a very popular drink in Japan. Matcha is produced in Japan where the green tea leaves are shaded from the sun to ensure that the chlorophyll content increases as well as the green colour. This allows the potency of the chlorophyll to increase and have more health benefits than your regular green tea.

The benefits of green tea are predominantly the awesome antioxidant properties it has that can help fight the free radicals in the body preventing illness. Matcha can help with weight loss as it is a natural fat burner, sugar cravings, heart health, brain power, and glowing skin as it helps to protect the collagen in the skin. The best thing about matcha, (and probably why everyone is switching to matcha lattes) is that it contains caffeine to help with energy production without the extra side effects that coffee can cause some people, especially after having too many in one day.

Matcha does have a particular taste and people seem to either love it or hate it. When I first tried a matcha latte I literally had one sip and threw the rest of the cup out, it was so strong and reminded me of seaweed. I was lucky enough to try some of Thea Matcha powder and decided I would be brave and make my own latte, which was super weak, and I enjoyed it.

My favourite way to get all the benefits and enjoy matcha is with these chocolate matcha truffles. The matcha isn’t too overpowering and really anything dipped in chocolate is going to taste amazing. These truffles are low in carbohydrates so won’t create a blood sugar spike, good healthy fats due to the secret ingredient, and filled with all the amazing benefits of matcha. A delicious chocolatey super ball!

Chocolate Matcha Truffles


1 Avocado

1 ½ tablespoons of coconut oil

½ cup of coconut flour

2 ½ tbsp of maple syrup

4 tbsp Thea Organic Premium Matcha

½ block of Whittakers 72% Dark Chocolate


  1. Pop the avocado, coconut oil, coconut flour, maple syrup and matcha into a food processor and mix until fully combined.

  2. Roll the mixture into bite sized balls. Pop these on some baking paper and leave in the fridge while you melt your chocolate.

  3. In a double boiler, melt half a block of Whittakers dark chocolate with 1 tbsp of coconut oil.

  4. When chocolate is all melted, dip the matcha balls into the chocolate and pop back onto the baking paper.

  5. Place the chocolate matcha truffles back into the fridge until the chocolate has hardened.

  6. Once the chocolate is hardened, pop the truffles into a air tight container and keep in the fridge for snacks throughout the week. (if you can make them last that long)





Samantha Northcott