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These Matcha Gems are filled with energy boosting matcha as well as nuts and berries. It’s the perfect mind afternoon pick me up.
I’ve always wanted to make a matcha chocolate with this gem mold I got a few months ago. I finally had a chance to make some for Aiya matcha. This is the last of our recipe collaboration, but don’t fret there will be more matcha recipes still on the horizon!
Making these Matcha Gems could not be simpler. All you need to do is to grease your mold – a very important and crucial step. Then melt some white chocolate, coconut oil and coconut butter together in a small pan. I like to cut down on the white chocolate as I don’t like my chocolate that sweet. You can try to omit the white chocolate all together, you just need to add a sweetener to the cocoa butter. I like using cassava syrup or date syrup. Then add in some Aiya Matcha Culinary Grade Powder.
You fill the mold 1/4 only and then you put it in the refrigerator to set for about an hour. Don’t put it in the freezer at this step as the bottom part of the gems will not mold together when you pour over the other half.
Once the bottoms has set, sprinkle in your nuts and dried berries. I also added in some freeze dried raspberries to give the gems more dimension in flavor. Pour over the rest of the chocolate and make sure all your toppings are covered. Tap the mold on your counter top to take out all the bubbles. Place in the refrigerator first to set.
Once it is set, put it in the freezer overnight. This makes it easier to take out of the mold. Once you have it out of the mold you can decorate it with some edible gold flakes and more dusting of freeze dried raspberries.
You can serve them right away or place in the freezer for a surprise snack for those surprise guests. Then look at their reaction when you said you made them yourself. Thank me later.
For other Aiya matcha recipes you can try my Matcha Palitaw with Black Sesame Sauce or my Japanese Style Parfait.
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