A no-bake vegan matcha truffle made with just 4 ingredients. Smooth, rich, and gently sweet, inspired by Japanese matcha culture and wa-modern simplicity.
About This Recipe
This is a gentle, matcha-forward vegan truffle chocolate made simply by mixing just four ingredients.
Matcha has recently gained worldwide popularity.
Its vibrant green color, clear and refined aroma, and the delicate balance of gentle bitterness and umami that unfolds on the palate are what make it so distinctive.
Matcha is more than just tea.
In Japan, it has long been cherished as something to be truly savored—a way to sense the changing seasons, to value quiet moments, to appreciate empty space, and to pause amid a busy daily life to restore inner calm.
At its core lies an aesthetic of subtraction: rather than adding decoration, it focuses on leaving only what is essential and engaging deeply with ingredients and time themselves. This philosophy, cultivated over generations in Japan, continues today as what is often called wa-modern—a sensibility that honors tradition while fitting naturally into modern life.
This matcha truffle chocolate was created to make Japanese matcha culture and the wa-modern aesthetic more approachable and easier to enjoy.
With only four ingredients, no special tools, and no oven required, the process is as simple as mixing. Even beginners can achieve an unexpectedly smooth and beautifully finished result.
Matcha contains catechins, which are widely studied for their antioxidant properties, as well as theanine, an amino acid often associated with a calm and focused feeling. Combined with coconut oil for its rich, plant-based fats, maple syrup for gentle natural sweetness, and cashews that provide minerals and plant protein, this recipe is completely vegan and made without refined sugar or dairy.
Despite being made with gentle, nourishing ingredients, the flavor is remarkably rich.
It melts smoothly in the mouth as the fragrant aroma of matcha quietly spreads. The sweetness is subtle and refined, with a pleasant hint of bitterness and a deeply satisfying finish—capturing a distinctly Japanese sense of wa-modern, minimalist deliciousness.
Take a quiet moment for yourself amid a busy day.
Enjoy a single bite that gently supports both body and mind, and experience Japanese matcha culture through a wa-modern lens.
Valentine's Day in Japan
In Japan, Valentine’s Day is traditionally celebrated as a day when women give chocolates to men.
The recipients are not limited to romantic partners; chocolates are also commonly given to friends, coworkers, and others within everyday social relationships.
Chocolates given to a romantic partner or someone special are known as honmei choco (literally, “true-feelings chocolate”).
Meanwhile, chocolates given as a gesture of gratitude to coworkers or people one regularly interacts with are often referred to as giri choco, meaning “courtesy” or “obligatory” chocolate.
March 14 is known as White Day, when men who received chocolates on Valentine’s Day return the gesture by giving sweets to women.
These return gifts are not necessarily chocolates—cookies and candies are especially common—another feature unique to Japanese Valentine’s culture.
In this way, Valentine’s Day in Japan has developed less as a declaration of romantic love and more as an occasion to express everyday gratitude and maintain harmonious relationships.
This custom reflects typically Japanese values such as thoughtfulness, consideration for others, and an emphasis on social harmony.
Seen in this context, this matcha truffle chocolate—made with gentle, body-friendly ingredients—can be seen as an ideal treat for a Japanese-style Valentine’s Day, naturally conveying care and consideration for the recipient.
We invite you to try celebrating Valentine’s Day the Japanese way, by sharing a small token of appreciation with someone who supports you in your daily life.
Ingredients (Makes about 12 pieces)
-
Coconut oil 3.5 tbsp / 1.8 oz / 50 g
(melted over a hot water bath) - Maple syrup 2 ½ tbsp / 1.8 oz / 50 g
- Cashew butter (unsweetened) 1 ½ tbsp / 0.9 oz / 25 g
-
Matcha powder 2 ½ tsp / 0.28 oz / 8 g
(sifted) - Matcha powder (for finishing) as needed
Instruction
| 1 |
 | Add the cashew butter to a bowl, then pour in the maple syrup warmed in the microwave for about 40 seconds. Mix well until smooth. Tip Mix the cashew butter and maple syrup thoroughly at this stage to prevent lumps later. |
| 2 |
 | Add the sifted matcha powder and stir until evenly combined. |
| 3 |
 | Pour in the melted coconut oil and mix until the mixture becomes smooth and cohesive. |
| 4 |
 | Cover with plastic wrap and refrigerate for about 30 minutes. |
| 5 |
 | Scoop the mixture into bite-sized portions (about 10 g each) using a spoon, then roll into balls with your hands. Tip If the room temperature is warm, the mixture may soften quickly while shaping. Work swiftly, or return it to the refrigerator partway through for a cleaner finish. |
| 6 |
 | Roll the truffles in matcha powder for finishing, then serve. |