Matcha Pistachio Truffles

If you’re a matcha lover, these no bake, gluten free, and vegan matcha pistachio truffles are your new favorite!! You’ll love how easy and fun these are!

Prep: 10 minsCook: 1 hourTotal: 1 hour 10 mins
Servings: 20 1x


  • 1/2 cup extra virgin coconut oil, melted
  • 1/4 cup + 2 tablespoons agave nectar (or favorite liquid sweetener)
  • 1 Motion Matcha packet (I used Orange Vanilla)
  • 2 cups blanched almond flour
  • 1/2 cup pistachios, shelled and chopped
  • 1 cup 60% cacao dark chocolate chips, melted


  1. In a large bowl, whisk together the melted coconut oil and agave nectar.
  2. Whisk in the matcha until combined and green.
  3. Add the almond flour, using a spatula to mix everything together.
  4. Finally, fold in the pistachios, reserving a few tablespoons for topping.
  5. Roll the batter into balls somewhere between the size of a large marble and a ping pong ball.
  6. Dip each matcha ball into the melted chocolate and place it on a lined baking sheet. I loved the look of just dipping the top because that beautiful green peeks out from the bottom.
  7. Sprinkle some chopped pistachios on the top. You want to sprinkle before the chocolate hardens, so dip about three and then sprinkle.
  8. Pop the truffles into the freezer for about 20 minutes. I like them best chilly, but not frozen through. Store in the fridge until ready to eat!


Serving: Calories 149; Fat 10.8g (Sat 7.6g); Protein 1.8g; Carb 13.8g (net carb 13.3g); Fiber 0.5g; Sodium 9mg

© The Toasted Pine Nut