Matcha Pistachio Truffles (Vegan, Gluten Free, No Bake)
I’m a huge pistachio person — always have been. They were my dad’s favorite nut growing up, so there’s a little nostalgia tied into every bite for me. I loved sneaking them straight from the bag and they were always around. Now anytime I use pistachios in a recipe, it kind of feels like a comfort thing.
And ever since I got into matcha, I’ve been obsessed with pairing the two. There’s something about the earthy, mellow bitterness of matcha with the rich, naturally sweet nuttiness of pistachios that just works.
Watch Me Make Matcha Pistachio Truffles
These little protein balls were honestly a freezer experiment turned weekly staple. I wanted something quick to prep, packed with nourishing ingredients, and still tasted like a treat. No food processor, no baking, no extra cleanup. Just stir, scoop, freeze, snack.
The base is pistachio butter (which you already know is magic), plus a little maple, protein powder, matcha, and chopped pistachios for crunch. The texture is somewhere between cookie dough and a soft fudge ball, and I love how the coconut and flax add some extra bite and fiber.
If you’re into creamy, chewy snacks with a subtle green tea flavor and that satisfying nutty richness — you’re gonna be into these.
Why You’ll Love Them
Creamy, chewy, energizing. The texture is perfect straight from the freezer— like a soft protein truffle with a little crunch from the pistachios and coconut.
One bowl + no baking. Just stir, scoop, freeze, done.
Vegan + gluten-free. No dairy, no gluten, no refined sugar — just real food.
Functional ingredients. You’ve got healthy fats, plant protein, fiber, and matcha all in one.
What You’ll Need
Pistachio Butter: The star of the show — look for one with just pistachios and maybe a pinch of salt. It makes the texture rich and creamy.
Maple Syrup: Just a tablespoon for subtle sweetness. You could also use date syrup or honey if not vegan.
Sprouted Rolled Oats: These give structure and extra fiber. You can sub regular GF oats, but sprouted are easier to digest.
Chopped Pistachios: For that signature crunch and salty-sweet contrast.
Matcha Powder: I used Pique Life matcha — clean, vibrant, and not bitter.
Vanilla Protein Powder: I used Truvani — it adds sweetness, flavor, and protein. Any clean vanilla plant-based protein will work.
Shredded Coconut: Optional, but adds great texture and tropical flavor.
Ground Flax Seeds: For fiber and omega-3s.
Almond Milk: Just enough to bring it all together into a dough.
How To Make
In a mixing bowl, combine all ingredients until a thick, uniform dough forms. Add more almond milk as needed.
Use a small cookie scoop or spoon to portion into 8 balls. Place onto parchment-lined plate or tray.
Freeze for at least 2 hours, or until firm.
Top with a drizzle of pistachio butter and a sprinkle of shredded coconut before serving. Store in freezer.
Frequently Asked Questions
Can I make these nut-free?
Yes — sub pistachio butter with sunflower seed butter and swap the chopped pistachios for pumpkin seeds.
Do I have to use protein powder?
You can replace it with more oats or almond flour if you prefer, but the texture will be slightly different.
What kind of matcha is best?
Use ceremonial or high-quality culinary grade matcha — it should be bright green and smooth, not bitter.
How should I store them?
Keep them in an airtight container in the freezer for up to 1 month.
Pistachio Matcha Truffles
These creamy, chewy no-bake pistachio matcha bites are the perfect freezer-friendly snack. Made with plant-based protein, healthy fats, and a touch of maple, they’re packed with flavor and ready in minutes. Vegan, gluten-free, and refined sugar-free.
Ingredients
Instructions
Notes
- Best kept frozen — for best taste / texture
- Use a high-quality matcha for vibrant color and flavor.
Nutrition Facts
Calories
130Fat
9 gCarbs
6 gFiber
2 gSugar
2 gProtein
6 gCalories calculated based off of 8 servings
Like This Recipe?
💡 More frozen recipes you’ll love: [Snickers Ice Cream Bars] / [Ice Cream Slice]