Lemon & Matcha White Chocolates

Lemon & Matcha White Chocolates

Recipe by Joey O'Hare of @joeyscooking.

I love the earthy flavour of matcha with lemon, and the two combine wonderfully here in the most moreish little chocolate truffles. The texture is that of a set ganache, yet is made without any refined sugar and only good, wholesome ingredients; they’re raw and vegan too.

You can also use coconut oil here in the place of the cacao butter; the final set texture will be softer, and the truffles will have a coconut-y flavour and less of a white chocolate one, but they’re equally delicious.

For more delicious recipes like this, pay a visit to www.josephinescooking.com.

This recipe makes 12-16 chocolates.

Icon_cookingtime_grey Created with Sketch. 15 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 12
Lemon & Matcha White Chocolates

Ingredients

  • ½ cup cacao butter drops/90g cacao butter
  • 2 tablespoons maple syrup/honey/agave
  • zest of 2 organic, unwaxed lemons
  • 3 tbsp cashew butter
  • ½ teaspoon Momo Cha Fine Teas Matcha (Premium Matcha) (or a little more if you love it!)
  • a few drops vanilla extract
  • tiny pinch of fine salt

Optional:

  • pistachios
  • freeze-dried raspberries

You'll need:

  • silicone chocolate moulds

How to make

  1. If you are planning to decorate with pistachios, preheat the oven to 180°C, and toast for 5 minutes. Allow these to cool before coarsely chopping.
  2. Quite simply melt all the ingredients together in a medium glass or metal mixing bowl (spotlessly clean and dry), over a pan of simmering water. Make sure that the base of the bowl doesn’t touch the surface of the simmering water.
  3. Mix well.
  4. Pour into silicone chocolate moulds, perhaps decorate with toasted and chopped pistachios or freeze-dried raspberries, and chill in the fridge until set (at least 4 hours).

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