Matcha and coconut fat bombs – gluten free and vegan snack

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You know you are going to snack! We’re all trying to follow a healthy diet and cut down on sugar and fat but the midday cravings will not leave us alone. Nutritionists actually agree that a healthy snack is necessary to boost our energy without sabotaging our diets. If you are looking for a healthy and delicious snack that will satisfy your need for something sweet in the middle of the day without threatening your waistline then this post is for you!

The other day while I was looking for an easy sweet to make, I fell on these Matcha Coconut Fat bombs recipe and I just had to try it. The list of the ingredients sounded fantastic..  Coconut milk, butter and oil, Matcha Tea (my new addiction) and Himalayan salt. What an exotic combination!

So I tried them and they came out absolutely gorgeous. They were creamy and smooth, with a fresh flavor of coconut and green tea. They gave me that small dose of fat and sweetness I desire everyday.

I thought you would love them, so is here to share this recipe with you.

Note: This recipe doesn’t originally list any sweetener but I added 2 tablespoons of maple syrup into the truffle mixture.

Ingredients (for 32 bombs):

For the “truffles”

  • 1 cup firm coconut oil (refrigerated)
  • 1 cup creamy coconut butter
  • 1/2 cup full fat coconut milk (refrigerated)
  • 1/2 tsp Matcha Green Tea
  • 1/4 tsp cinnamon
  • 1/4 tsp Himalayan salt
  • 1 tsp vanilla extract
  • 3 tbsp honey or maple syrup

For the coating

  • 1 cup shredded unsweetened coconut
  • 1 tbsp Matcha Green Tea


1. Put all your ingredients listed under “truffles” into a big mixing bowl. Make sure that your coconut oil and milk are firm before adding into the bowl. If not, then refrigerate them until they get firm.

2. Mix all the ingredients on high speed with a hand mixer, until light and fluffy, then refrigerate until they get firm for about an hour.

3. While your “truffle” mixture is firming up, mix the shredded coconut and matcha powder together in a large mixing bowl and set aside.

4. After an hour your “truffle” mixture should be firm and have the consistency of hard ice cream. If it is not firm enough, refrigerate some more. Using a small ice cream scoop, form about 32 little balls.

5. Roll the balls between your palms to shape them into perfect little spheres.

6. Roll each ball into the coconut / matcha mixture until they are completely coated and transfer your finished fat bombs to an airtight container.  You can keep them in the refrigerator for up to 14 days.

Your matcha – coconut fat bombs can be enjoyed either cold straight out of the fridge or you can let them sit out of the fridge for a few minutes before eating them so that they get softer and creamier. Enjoy!!!

Don’t they look amazing? What do you think?

Recipe and images by The Healthy Foodie