Matcha Swirl Chocolate
Okay. I know. It may *seem* like I’m breaking the “no crazy ingredient” rule. I mean. A matcha recipe, who even I am?
But, when you think about it, matcha is not *that* crazy. It’s just ground up green tea leaves. And yeah. It used to be a ‘health store only’ thing, but these days you can buy it in all the supermarkets. I mean, it’s practically as common as a Kardashian with a first name starting with K.
And even if you’re not a mega fan of matcha, you still need a recipe like matcha swirl chocolate in your back pocket. It’s perfect for those ‘I’ve gotta take something to the party, but can’t be stuffed cooking’ times, because it looks fancy (oh hey, bright green swirls of earthy matcha), but takes hardly any effort at all. The only downside. Your family and friends will ask you for the recipe. And you might even feel bad. Because, making matcha swirl chocolate is easy. Way too easy, to be that beautiful.
Other vital stats:
- Gluten Free
- Dairy Free
- Low Sugar
So basically, if you’re in the market for a kinda healthy, chocolately treat that has total wow factor, you’ve met your perfect matcha.
Sorry guys I had too.
Have you tried matcha? Love it/Hate it? Let’s talk.Print
Your matcha fix never tasted so good. This Matcha Swirl Chocolate is easy (think melt, pour and swirl), super delicious and wow-worthy, thanks to those bright green, earthy matcha swirls.
- 200g dark chocolate, 85% cacao or above, regular or dairy free, depending on your dietary requirements
- 50g coconut butter
- 1 tsp matcha
- 2 tsp rice malt syrup
- ½ tsp vanilla powder or essence
- Line a slice tin with baking paper and set aside.
- Break the dark chocolate into small pieces and transfer to a microwave safe bowl or jug. Using 30 second bursts, melt the dark chocolate in the microwave, stirring after each burst (it takes 1 minute and 30 seconds in my microwave). Pour the melted dark chocolate into the lined slice tin.
- Next, melt the coconut butter in a small saucepan over a low to medium heat until it is completely liquid. Add the rice malt syrup, matcha and vanilla and stir until well combined. Remove from heat.
- Dot 6 teaspoons of the matcha mixture over the top of the dark chocolate and then use a toothpick or skewer to make circular swirls through the chocolate.
- Transfer the slice tin to the fridge and leave the chocolate to set for at least an hour.
- Once set, break into pieces and enjoy.
- Don’t worry if the matcha looks clear when you dot it on the chocolate, it will turn bright green as it sets. The fridge is where the magic happens.
- I use Lindt 85% Cocoa Dark Chocolate, which is dairy free. If you’re lactose intolerant always check the label on your chocolate just to be safe.
P.S – Now we’ve got dessert sorted, let’s get your dinner sorted too? Grab your FREE quick and easy weeknight dinner plan right here.