Matcha WTF Balls

I just got back from NYC, where I was able to pay twice-daily visits to one of my favorite little places to pick up a healthy treat: Matcha Bar. It’s Matcha heaven: matcha donuts, matcha brownies, matcha biscotti, and every kind of matcha drink you can imagine (have I mentioned I have a slightly obsessive personality?!).  If you haven’t hopped on the matcha wagon yet, I promise you’re missing out. 

Now I’m home and Matcha Bar is far away and I’ve been feeling rather sad about it. Specifically, I've been missing their brownies, which are quite possibly my favorite thing to eat ever. To fill the void I decided to pull together a matcha creation of my own, but I make brownies all the time so I opted for dark chocolate truffles instead.  Rather than spending extra money on another kitchen experiment, I worked with what I had...which was a bit of a challenge TBH. I wasn't sure what to expect , but I'm telling you: these are where it's at. 

These bad boys are packed with nutrients and healthy fat and protein!  Here’s a list of the power foods that go in these babies: 

  • Extra Dark Chocolate (SO good for you, so high in antioxidants. Truth.) 
  • Matcha 
  • Cashew Butter 
  • White Beans
  • Tahini 
  • Cacao
  • Coconut Oil 

Ok ok, now you've read that these have beans and tahini and you're all like, ew beans WTF?  (Hence the name) BUT I SWEAR GUYS THEY’RE SO GOOD. Not just like “oh these are good for being nutritious,” but good like you may need to keep them in your freezer because when they’re easy to grab, things just get out of hand.

I know that you trust me and will make these regardless, but you may not want to tell people what’s in them. Just let them draw their own conclusions. Then you can be like “Oh those are made of beans and some other weird stuff” Or not. 

Well, I hate recipe posts with rambling backstories that you have to read through to get to the goods. (I just wanted you to know what you were eating). So let’s just cut to the chase, shall we?


Matcha WTF Balls

Ingreds: Balls

  • 3/4 cup white beans, mashed 
  • 3/4 cup nut butter (I liked cashew butter for this because the taste didn’t overwhelm the chocolate, but any nut butter works)
  • 1/4 cup coconut sugar(more to taste if you like your dark choc sweet) 
  • 1/2 dark chocolate (chips, or a crumbled dark chocolate bar). Go as dark as possible for the richest outcome and max nutrient density) 
  • 1/2 c coconut or almond flour 
  • 1.5 tsp tahini (optional, but so good) 
  • 2 tbsp cacao or cocoa powder 
  • 2 tsp coconut oil 
  • tiny pinch of salt
  • 1+ tsp almond milk (or milk of choice, as needed) to thin 

Optional: 1 tbsp matcha (you’re going to dust them in matcha so just go with your gut here) 

Ingreds: Coating:

  • 1/2 dark chocolate, chips or crumbled bar
  • 1-1.5 tsp coconut oil 
  • Matcha, for dusting (or toppings of choice - pictured: cacao nibs, raw coconut) 


  1. Combine the truffle ingredients in a food processor until well combined. Mixture should be very thick, but if it’s so thick that it won’t combine, add another tsp or so of milk. Roll these into little balls, lay on parchment paper, and chill in the fridge for 30. 
  2. To make the coating, combine the dk choc and coconut oil in a pan over low heat. Stir constantly until melted. (If you have a double broiler, this is always a safe bet. I did not use one and it turned out fine). Pour into a bowl.
  3. Remove chilled truffles from fridge - I think the easiest way to do this is just to drop a couple at a time in the bowl of melted chocolate, roll them around with a spoon, and drop onto a tray lined with parchment paper. Dust with Matcha (or preferred topping) and let sit in the fridge until solid.
  4. Try not to eat all at once...good luck.