There’s something about cake balls, truffles, and fat-bombs that can tempt me from a mile away. Naturally, when you add matcha into the picture I can’t resist. These epic matcha coconut balls have stolen my heart. They’re perfect for potlucks, birthdays, and even holiday parties.
To make things better, this matcha dessert is packed full of matcha greatness. The taste of green tea is only made better by a dessert that has the benefits of matcha, including tons of antioxidants. This matcha dessert is pretty easy to make and on top of that, you can store these matcha coconut balls for a long time in the refrigerator so you don’t have to worry about eating them before they go bad. Not that you’ll have that problem, but it’s a great idea to have an emergency dessert around the house for those extra hard days at work
Snag this recipe for your personal stache. In addition to being a quick and easy matcha recipe, these coconut balls are perfect for get togethers and meetings alike.
Epic Matcha Coconut Balls RecipePublished: 2016-04-18
- 1 cup firm coconut oil (refrigerate if necessary)
- 1 cup creamy coconut butter
- ½ cup full-fat coconut milk, refrigerated overnight
- ½ teaspoon Epic Matcha green tea powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon Himalayan salt
- 1 teaspoon pure vanilla extract
- 1 cup finely shredded unsweetened coconut
- 1 tablespoon Epic Matcha green tea powder
For ‘truffle’ portion:
For the coconut matcha coating:
Remember, it’s important that your coconut oil be firm so make sure you have refrigerated it beforehand. Do the same with the coconut milk to maintain an even texture.
- Mix on high speed with a hand mixer and beat until light and fluffy.
- While the “truffle” mixture is firming up, combine the coconut and matcha powder in a separate bowl and sift together.
- With the help of a small ice cream scoop, mold the cold “truffle” mixture into dough balls. Make them whatever size you’d like. If you’re using a ping-pong ball for measurement, you’ll end up with 32 little matcha coconut balls.
- Use your hands to roll the dough into perfect spheres before rolling them around in the coating.
- Transfer your finished matcha coconut balls to an airtight container. You can keep them refrigerated for almost 2 weeks.
Yield 32 little Matcha Coconut Balls
Though you can eat them right out of the fridge, I love the melt-in-your-mouth texture that’s created by letting these matcha coconut balls get to room temperature first. Leave them out on your counter for 20 minutes before biting in.
If you want to get adventurous, experiment with different coatings. Cinnamon and sugar is a classic alternative, but don’t be afraid to give different combinations a try. Red sprinkles, cocoa powder, or even crushed cereal. This matcha recipe is extremely malleable and that’s one of the main reasons it’s on my list of all time favorites.
When you’re ready to take on the next matcha dessert recipe, check out the Epic Matcha blog for matcha-inspired desserts. In the meantime, tell us how you made your matcha coconut balls special in the comments.
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