Gluten free, Dairy free, Vegan
photos by Morgan Ione Yeager
"I don't eat a lot of chocolate these days. In fact, hardly any. But when PANATEA asked me to try their new culinary grade matcha i thought, hmm, how bout some matcha chocolate! I don't advise eating a lot of these as the sugar content in the chocolate is quite high but i also don't believe in super restrictive diets so enjoying a little sugar occasionally is OK in my books. Just make sure it's a good quality, organic, no nasty chemicals kind of chocolate and enjoy every bite!"
I N G R E D I E N T S: (makes about 6 mini)
2 tbsp coconut butter
1 tsp PANATEA matcha
pinch sea salt
- Line a mini muffin tray with paper inserts
- Bring a medium sized saucepan half full of water to the boil and place one of the chocolate bowls on top of it until melted
- Pour evenly into the cupcake inserts and place in the freezer for about 5-10 minutes
- In the meantime, in a small bowl mix together the coconut butter, matcha and sea salt and when the chocolate in the freezer has set, pour evenly on top of it and return to the freezer
- Melt the remaining chocolate bowl on the stove while the cups are setting and when ready, pour on top of the matcha mixture and return to the freezer until set.
- *OPTIONS: You could use raw pistachios in place of the coconut butter, adding a bit of coconut oil to make it creamy. Or even a raw cashew butter could potentially be yummy!