Since my trip to Japan, I’ve been obsessed with matcha and the magnificent desserts made with this magic powder. After many experiments, I find that its bitterness pairs perfectly with the sweetness of white chocolate and berries. In this recipe, I’ve used fresh raspberries and chia seeds to create a thick, sweet jam, but feel free to use any other berry that’s in season.
INGREDIENTS
FOR THE CUPS (yields 16 mini cups)
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1 + 1/4 cup raw cacao butter, melted
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1/4 cup + 2 Tbsp raw cashew butter
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1/4 cup maple syrup
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1/2 tsp vanilla extract
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1 tsp matcha poder
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Pinch of salt
FOR THE RASPBERRY JAM
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1/2 cup organic fresh raspberries
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1 + 1/2 Tbsp chia seeds
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1/4 tsp vanilla extract
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1/2 tsp lemon juice
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1 Tbsp maple syrup
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Pinch of salt
PREPARATION
INSTRUCTIONS
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Process the jam ingredients together and allow to set in the fridge about one hour.
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Blend the cacao butter, cashew butter, vanilla, maple, and matcha powder until you get a smooth mixture. Make sure all ingredients are at room temperature and don’t over blend them.
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Pour half of the mixture into the muffin cups and place them in the fridge for 10minutes.
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Add 1 tsp of raspberry jam in the center and fill the cups up with the rest of the chocolate.
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Let rest in the fridge for another hour until harden.
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Enjoy!
Other Recipes
More Tempting Raw Bites & Chocolates.
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