White Chocolate Matcha Balls (Gluten Free)
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- Small saucepan
- Baking sheet
INGREDIENTS
- 1 cup/100 grams almond flour
- 1 tablespoon/6 grams high-quality matcha powder
- 2.5 ounces/70 grams cashew butter or almond butter
- 2 tablespoons/40 grams maple syrup
- 1.75 ounces/50 grams white chocolate, melted
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
Coating:
- 5.3 ounces/150 grams white chocolate, chopped
- 1/2 teaspoon matcha powder
INSTRUCTIONS
- In a medium bowl, whisk together the almond flour and matcha powder until evenly combined. Add the cashew butter, maple syrup, melted white chocolate, vanilla extract, and salt. Mix with a spatula until the mixture becomes a soft, cohesive dough.
- Using clean hands, roll the dough into 10 smooth balls and place them on a parchment-lined tray.
- Melt the white chocolate for coating in a heatproof bowl set over a pan of simmering water or in 15-second intervals in the microwave, stirring between each round. Dip each ball into the melted chocolate, letting the excess drip off, and return them to the tray.
- Stir the remaining melted chocolate with the matcha powder and drizzle it decoratively over the coated balls using a spoon or piping bag.
- Freeze the tray for 20 minutes, or until the chocolate coating is set. Store the matcha balls in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
FAQ
How can I make these matcha balls dairy-free?
Replace the white chocolate with a dairy-free version made from cocoa butter and plant-based milk powders. Many vegan white chocolates are now widely available in specialty stores or online. Ensure your cashew or almond butter contains no added milk solids. This adjustment keeps the creamy texture and flavor intact while making the entire recipe suitable for those avoiding dairy. Also, check your matcha powder to ensure it’s pure and not blended with milk powder, which is sometimes added to culinary matcha blends.
Can I use coconut flour instead of almond flour?
You can use coconut flour in place of almond flour, but not in a 1:1 ratio. Coconut flour is much more absorbent and will dry out the dough if used in equal amounts. For best results, use only 1/4 to 1/3 cup/30 to 40 grams of coconut flour and increase the wet ingredients slightly. Add more cashew butter or a small splash of non-dairy milk until the dough comes together. The flavor will be slightly different, but the matcha balls will still have a tender texture and distinct green tea aroma.
What kind of white chocolate works best for matcha balls?
Use high-quality white chocolate that contains real cocoa butter rather than vegetable oils. Look for brands that melt smoothly and don’t include artificial vanilla or fillers. Couverture white chocolate is ideal, as it has a higher cocoa butter content and produces a glossy, smooth finish. Avoid chips unless labeled for melting, as they often contain stabilizers that affect the final coating.
Can I use peanut butter instead of cashew or almond butter?
Peanut butter has a stronger, earthier, and more pronounced taste that can overpower the delicate notes of matcha and white chocolate. If you enjoy the flavor of peanuts with green tea, it’s a viable option. Use unsweetened, smooth peanut butter to maintain the proper texture. Stir it well before measuring to ensure even consistency throughout the dough.
What’s the best way to drizzle chocolate on matcha balls neatly?
Transfer the melted matcha-white chocolate mixture to a small piping bag or a resealable plastic bag with the tip snipped off. Hold the bag slightly above the surface of the coated balls and use gentle, steady pressure to create thin, even lines. You can also use a small spoon or fork to flick the chocolate across the tops in a zigzag motion, but this method is a bit less precise. Let the drizzle set fully before serving or storing.
Do I need a food processor to make matcha balls?
No food processor is needed to make matcha balls. The dough is soft and pliable enough to mix by hand using a spatula or spoon. Since the ingredients are smooth—almond flour, nut butter, and syrup—they blend quickly without machinery. However, if you are making a larger batch or prefer a very uniform texture, you can use a food processor to speed up the process. Just be careful not to overmix, which can make the dough oily or too dense.
Can I add protein powder to this recipe?
Yes, adding protein powder to matcha balls is a great way to boost their nutritional value. Use 1 to 2 tablespoons/10 to 20 grams of unflavored or vanilla-flavored protein powder and reduce the almond flour slightly to compensate for the added dry ingredient. If the mixture becomes too dry, add a bit more nut butter or maple syrup until the dough is pliable. Keep in mind that some protein powders have a strong aftertaste, so choose one with a flavor that complements matcha.
