In a mixing bowl combine the matcha, avocado, vanilla, coconut oil and maple syrup in a bowl. Mash the avocado until it's smooth and well combined with the other ingredients.
Add in the coconut and stir.
Roll the mixture into 20-25 small balls. Place them on a tray and put them in the fridge to slightly harden.
Put the chocolate in a bowl and microwave in 1 minute intervals until it has completely melted.
Dip each of the truffles into the chocolate to coat and then place back on the tray. Sprinkle the top of each chocolate truffle with a pinch of matcha and place back in the fridge to allow the chocolate to harden.