Matcha Vegan White Chocolate

Matcha white chocolate with persimmon, goji berries and hemp seeds

πŸŽ„ YAY! Christmas!

As soon as November ends, I am already super excited for Christmas! πŸŽ…πŸ»Although Christmas is more like a commercial thing than tradition here. When it comes to Christmas celebration, I like to keep it intimate. What that means is making lots of good food and celebrate at home with my family πŸ‘¨β€πŸ‘©β€πŸ‘§β€πŸ‘¦πŸΆ. And since I was having a serious chocolate obsession recently, I have been creating lots of vegan chocolate recipes. Apart from that highly addictive Caramel Pretzel Chocolate Bark I posted a few weeks back, I was also having fun making some black bean chocolate brittles (recipe coming soon) and this Matcha Vegan White Chocolate.

p.s. This vegan white chocolate doesn’t taste like coconut. So it’s perfect for people who hate coconuts.

Matcha white chocolate with persimmon, goji berries and hemp seeds
Matcha white chocolate with persimmon, goji berries and hemp seeds

What I Created This Recipe

Green and red are the colors of Christmas. I wanted to create a recipe with both of these colours while also keeping is simple. I guess many of you will be super busy in December, including all those Christmas shoppings and party preparation etc. πŸƒπŸ»β€β™€οΈWhat if I tell you that you don’t have to break the bank in order to score the perfect Christmas gift? And the best gift is in fact one that is handmade with love. And to be honest, who doesn’t like chocolates?

Matcha white chocolate with persimmon, goji berries and hemp seeds

🎁 The Best Christmas Gift = Handmade Gift With Love

Today’s recipe, together with the Caramel Pretzel Chocolate Bark and Chocolate Hazelnut granola recipe, are both perfect to make as Christmas gifts to your friends and families, no matter they are vegan or not. Not only are these matcha vegan white chocolates easy to make, they don’t require expensive or hard-to-find ingredients. You can find cacao butter at most health food stores, or you can always order from iHerb.

Matcha white chocolate with persimmon, goji berries and hemp seeds

Most importantly, just like most of my recipes, they are highly customizable. Don’t like goji berries? Simply replace it with cranberries or other dried fruits. Can’t find hemp seeds? Just leave it out or replace with sunflower seeds. This is the fun and perk of making your own food. You are in control of what goes into the recipe. 😌

Matcha white chocolate with persimmon, goji berries and hemp seeds

Simple, Quick, 5-Ingredient

At first glance, this fancy-looking matcha vegan white chocolate may sound complicated. However, keep reading and you will be surprised at how simple it really is! 😎 Seriously, with only 5 major ingredients, how difficult could it be?

Moreover, the actual hands-on time required for this recipe is around 15 minutes. All you need is some patience, attention, love, and you will make the best gift that will impress anyone. πŸ˜„

Matcha Vegan White Chocolate

Recipe by Angie @ The Floral VeganCourse: DessertCuisine: FestiveDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Shave the cacao butter and place them inside a metal bowl. Place the metal bowl on top of a pot of simmering water. Be careful not to let the bottom of the bowl touches the water.
  • Stir constantly until the temperature of the mixture reaches 46Β°C.
  • Immediately remove the bowl from the pot.
  • Add in all other ingredients and mix until everything is incorporated, while allowing the temperature to drop to 26Β°C.
  • When the temperature reached 26Β°C, slowly bring the temperature back to 32Β°C by putting the bowl back on the double boiler. But this time with the heat turned off.
  • Once the desired temperature is reached, your chocolate is now tempered.
  • On a baking tray lined with parchment paper, spread the mixture evenly to your desired thickness. Gently press your toppings to the surface of the white chocolate bark. Leave untouched and let it set at room temperature to 2-3 hours or until it fully hardened. Chop them into bite size (this recipe yields around 15 pieces) and store them in an air-tight container.
 

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