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Matcha Coconut Fat Bombs – vegetarian recipe
Stav Kogan

Matcha Coconut Fat Bombs

Creamy, melt-in-your-mouth truffles bursting with rich coconut flavor and the earthy, vibrant notes of matcha green tea. These no-bake, keto-friendly fat bombs are the perfect snack to satisfy your sweet tooth and give you a clean energy boost.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 32 Truffle
Calories: 123
Ingredients Method Nutrition

Ingredients
  

  • For the Truffles
  • 1 cup (224 g / 7.9 oz) firm coconut oil
  • 1 cup (227 g / 8 oz) coconut butter
  • 1/2 cup (120 ml) full-fat coconut milk, refrigerated overnight
  • 1/2 teaspoon (1 g / 0.04 oz) matcha green tea powder
  • 1/4 teaspoon (0.6 g / 0.02 oz) cinnamon
  • 1/4 teaspoon (1.5 g / 0.05 oz) sea salt
  • 1 teaspoon (5 ml / 0.2 fl oz) pure vanilla extract
  • For the Truffle Coating
  • 1 cup (80 g / 2.82 oz) finely shredded, unsweetened coconut
  • 1 tablespoon (6 g / 0.21 oz) matcha green tea powder
  • 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.

Method
 

  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.
  5. In a large, shallow dish, whisk together the finely shredded coconut and the matcha powder until evenly combined.
  6. Set aside.
  7. 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.
  8. 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.
  9. Transfer the finished truffles to an airtight container. Store in the refrigerator for up to 2 weeks.

Nutrition

Calories: 123kcalCarbohydrates: 0.6gProtein: 0.2gFat: 14g

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