Green Tea Truffles

In a large mixing bowl, beat your softened cream cheese until it’s smooth and fluffy. Like cloud level fluffy.
Gradually mix in the powdered sugar, matcha powder, and vanilla extract. It’ll start to come together into a thick, sweet, creamy filling.
Add your green food coloring, starting with just a few drops. Mix and adjust until it’s the perfect shade of St. Paddy’s green.
Scoop the mixture into small balls (about 1 inch wide) and place them on a parchment-lined baking sheet or wire rack.
Freeze for at least 30 minutes, or until they’re firm and easy to handle.

While your truffle filling is firming up in the freezer, melt the white chocolate. Use a microwave-safe bowl and stir every 30 seconds until it’s smooth.
Add a teaspoon of coconut oil if you want the chocolate extra smooth and shiny this step is totally optional but does make a difference.

Take the green filling balls out of the freezer. One at a time, dip them into the melted white chocolate using a fork, toothpick, or whatever tool gives you the most control. Let the excess drip off.
Place them back on the parchment to set.
If you’re going for extra fancy, sprinkle a tiny pinch of matcha powder over the tops while the coating is still warm so it sticks.
For the drizzle effect, Dip a teaspoon into your reserved green-tinted chocolate and flick it across the truffles.
Let the truffles set completely either at room temperature or pop them into the fridge to speed it up.