These matcha coconut fat bombs are elegant, grassy-sweet truffles rolled in a green-flecked coconut coating. Firm coconut oil, coconut butter and thick coconut cream whip fluffy with matcha, cinnamon and vanilla before chilling into scoopable dough. Thirty-two truffles later, the fridge holds a very pretty stash of keto treats.
Craving a treat that’s both decadent and energizing? Look no further! These Matcha Coconut Fat Bombs are a game-changer. Imagine a creamy, melt-in-your-mouth truffle bursting with rich coconut flavor and the earthy, vibrant notes of matcha green tea. They’re incredibly simple to whip up, require no baking, and are the perfect keto-friendly snack to satisfy your sweet tooth and give you a clean energy boost. Let’s get rolling!
Ingredients
• For the Truffles
• 1 cup / 224g (7.9 oz) firm coconut oil
• 1 cup / 227g (8 oz) coconut butter
• 1/2 cup / 120ml full-fat coconut milk, refrigerated overnight
• 1/2 teaspoon / 1g (0.04 oz) matcha green tea powder
• 1/4 teaspoon / 0.6g (0.02 oz) cinnamon
• 1/4 teaspoon / 1.5g (0.05 oz) sea salt
• 1 teaspoon / 5ml pure vanilla extract
• For the Truffle Coating
• 1 cup / 80g (2.82 oz) finely shredded, unsweetened coconut
• 1 tablespoon / 6g (0.21 oz) matcha green tea powder
Instructions
1. In a medium-sized mixing bowl, combine all truffle : firm coconut oil, coconut butter, chilled full-fat coconut milk, matcha powder, cinnamon, sea salt, and vanilla extract. It’s crucial that your coconut oil and milk are solid, so ensure they are well-chilled before you begin.
2. Using a hand mixer on high speed, beat the mixture until it becomes light, airy, and fluffy.
3. Place the bowl in the refrigerator and chill for approximately one hour, or until the mixture is firm enough to scoop.
4. While the truffle base is chilling, prepare the coating. In a large, shallow dish, whisk together the finely shredded coconut and the matcha powder until evenly combined. Set aside.
5. Once firm, use a small cookie scoop to portion the chilled mixture into 32 evenly-sized balls, roughly the size of a ping-pong ball.
6. Quickly roll each portion between the palms of your hands to form a smooth sphere. Immediately drop the truffle into the matcha-coconut coating and roll gently until it’s completely covered.
7. Transfer the finished truffles to an airtight container. Store in the refrigerator for up to 2 weeks.
Nutritional Information
• Servings: 32 Truffles
• Per Truffle
• Calories: 123
• Total Fat: 14g
• Total Carbohydrates: 0.6g (0.02 oz)
• Dietary Fiber: 0.3g
• Net Carbs: 0.2g (0.01 oz)
• Protein: 0.2g
Pro Tips
• for Perfect Truffles
• For the best texture and flavor, allow the truffles to sit at room temperature for 10-15 minutes before serving.
• For the richest truffle base, use only the thick, solidified cream from the top of a can of refrigerated full-fat coconut milk.
• If the mixture becomes too soft to roll, chill your hands under cold water or return the truffle mixture to the refrigerator for 15-20 minutes to firm up again.
• Customize your coating by adding a tablespoon of hemp seeds or finely chopped pistachios to the shredded coconut and matcha mixture for extra crunch.
FAQ
Q: Are Matcha Coconut Fat Bombs keto-friendly
A: Yes, they are perfectly keto-friendly. Each truffle contains only 0.2g (0.01 oz) of net carbs, making them an ideal low-carb, high-fat snack to fit into a ketogenic diet.
Q: How should I store these fat bombs
A: Store the finished truffles in an airtight container in the refrigerator. Because they are made with coconut oil, they will soften at room temperature. They will keep for up to 2 weeks when properly refrigerated.
Q: Why is my truffle mixture too soft to roll
A: If the mixture becomes too soft, it’s likely because the coconut oil and butter have warmed up. Simply return the bowl to the refrigerator for 15-20 minutes to firm up. Chilling your hands under cold water before rolling can also help.
Q: Can I add a sweetener to this recipe
A: This recipe is unsweetened, but you can easily add a keto-friendly sweetener if you prefer. Mix in powdered erythritol, monk fruit, or stevia to the truffle base to your desired sweetness before chilling.
Pro Tips
- For the richest truffle base, use only the thick, solidified cream from the top of a can of full-fat coconut milk that has been refrigerated overnight.
- Beat the truffle mixture with a hand mixer on high until it turns light, airy and fluffy, then chill it for about an hour until firm enough to scoop.
- If the mixture becomes too soft to roll, chill your hands under cold water or return the mixture to the refrigerator for 15-20 minutes to firm up again.
- Whisk the finely shredded coconut with the matcha powder for the coating, and customize it with a tablespoon of hemp seeds or finely chopped pistachios for extra crunch.
- Serve the truffles after 10-15 minutes at room temperature for the best texture and flavor, and store them in an airtight container in the refrigerator for up to 2 weeks.
Frequently Asked Questions
Why is my matcha truffle mixture too soft to roll?
It just needs more chill time – return it to the refrigerator for 15-20 minutes, or run your hands under cold water before rolling to keep the mixture from melting in your palms.
How do I store these matcha coconut truffles?
Keep them in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
Can I add crunch to the coating?
Yes – mix a tablespoon of hemp seeds or finely chopped pistachios into the shredded coconut and matcha coating for extra texture and a nutty finish.
Are these truffles keto?
Each of the 32 truffles has 123 calories, 14g fat, 0.2g protein and 0.6g carbs – only about 0.2g net carbs per truffle.
Recipe card below.
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Matcha Coconut Fat Bombs
Ingredients
Method
- In a medium-sized mixing bowl, combine all truffle : firm coconut oil, coconut butter, chilled full-fat coconut milk, matcha powder, cinnamon, sea salt, and vanilla extract. It's crucial that your coconut oil and milk are solid, so ensure they are well-chilled before you begin.
- Using a hand mixer on high speed, beat the mixture until it becomes light, airy, and fluffy.
- Place the bowl in the refrigerator and chill for approximately one hour, or until the mixture is firm enough to scoop.
- While the truffle base is chilling, prepare the coating.
- In a large, shallow dish, whisk together the finely shredded coconut and the matcha powder until evenly combined.
- Set aside.
- Once firm, use a small cookie scoop to portion the chilled mixture into 32 evenly-sized balls, roughly the size of a ping-pong ball.
- Quickly roll each portion between the palms of your hands to form a smooth sphere. Immediately drop the truffle into the matcha-coconut coating and roll gently until it's completely covered.
- Transfer the finished truffles to an airtight container. Store in the refrigerator for up to 2 weeks.
