Vegan Matcha White Chocolates
by Amy Lyons
I have a thing for matcha lately. Whether it is my cup of mid-morning matcha at work or a smoothie or some chia breakfast porridge, I love the stuff. Everything about it is appealing to me, from its beautiful green hue to its earthy addictive aroma and flavor. I love it in desserts paired with sweet flavors like almond, vanilla or white chocolate. Since I had some raw cacao butter on hand, I wanted to make some matcha white chocolates because they sounded absolutely heavenly. I am actually more of a vanilla girl than a chocolate girl (shocking I know), so these were right up my alley.
I thought I would mold them into cute little hearts as well, since Valentine’s Day is just around the corner and they might make wonderful gifts (if they last that long with me around). I admit the process of making these was a bit of an experiment and I was not sure how they would turn out. The last time I tried to make a white chocolate with cacao butter I ended up throwing it out because I ruined it. I had my fingers crossed this time. I used a mixture of raw cacao butter and raw coconut oil for the base, with coconut sugar to sweeten. The coconut sugar did not completely dissolve the first time I made some, so the second time around I ground it finer before adding it and it helped. They still had a little bit of a layered look the second time around because it sank a little, but they tasted uniformly sweet and delicious throughout so I did not mind.
They were heavenly, and they melted on my tongue into sweet deliciousness. I would not mind (would love) a box of these for Valentine’s Day if someone gave them to me who had made them and knew me well enough to know I would appreciate these more than regular chocolates. Because (most of) us women appreciate creativity and things which are out of the ordinary with thought and time put into them. If you are reading this and your lover loves matcha, you might have to get on making some for them as a special treat!
Vegan Matcha White Chocolates
Makes about 24 small chocolates
1 1/2 cup raw cocoa butter, grated or finely chopped
3/4 cup raw coconut oil
1/2 cup fine raw palm coconut sugar*
2 tsp vanilla extract
1 Tbsp plus 1 tsp matcha powder
In a double boiler, gently melt the cacao butter over medium-low heat, whisking often. Add the coconut oil and heat until both oils are uniform in texture. Add in the coconut sugar, vanilla and matcha and whisk to dissolve sugar until the mixture is uniform.
Pour into molds.
Let the mixture cool until hard. Put in the freezer for about 30 minutes to an hour until they are hard. Pop out of the molds.
*Grind regular coconut sugar to fine to make fine sugar. This dissolves better in the chocolate mixture.
I was first exposed to cooking and baking when I was a small child in my grandmother’s kitchen. I always wanted to help and get in on the action…especially when cookies were involved! After a while though I didn’t cook a thing until my highschool foods class. At that point my interest in cooking was sparked again, and I would often cook meals at home for me and my Mom. I wasn’t very adventurous in my cooking at that point however, merely following recipes.
I graduated from Bethel University with a degree in studio art, but now my real passion is food. I have always been a creative person, but it wasn’t until about 7 years ago my freshmen year at college that I began experimenting with cooking and venturing outside the box, creating my own recipes. I should have gone to culinary school, but I chose art instead, and even in my later art work in college you could tell what my true passion really was. Many of my recipes are raw, because I enjoy a high raw plant based diet including some cooked foods. I find I feel the best when eating this way, and I think it is important to listen to your own body and what it needs. One of the reasons why I believe that wholesome and organic foods are important is that I am a runner.