Melt the vegan white chocolate and cacao butter together in a double boiler or a bowl set over a saucepan of simmering water.

Stir gently with a spatula until the mixture is smooth and fully melted.

Quickly warm the cream without bringing it to a boil. Remove from heat.

Sieve the matcha powder into the warm cream and continuously stir to remove lumps.

Combine the melted white chocolate and matcha-cream mixture. Mix thoroughly with a spatula or a hand mixer to smooth it out.

Pour the warm matcha ganache into a bowl and let it cool to room temperature. Cover the ganache surface with plastic wrap and refrigerate for at least 3 hours or until firm enough to scoop.

You can also leave it overnight for better results.

Work quickly to prevent the mixture from melting. If it becomes too soft to shape, put it back in the refrigerator for a few minutes to firm up.

Refrigerate the truffles for another hour to set. It will help them hold their shape and make them easier to handle. Once set, you can roll them in extra matcha powder for a more intense flavor and a beautiful finish.

Store the truffles in an airtight container of pastry box in the refrigerator for up to a week.

Serve them chilled, as they can become soft at room temperature.