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Elixir Eats: Matcha-licious Easter Eggs.

naturalelixir
Mar 25, 2016
2 min read

We love matcha, and we love chocolate, so yes please to mixing them both together!

MATCHA is a gloriously green powder, where the tea leaves have been ground into a fine powder.

You are ingesting the whole leaf, not just drinking the water infused from tea leaves.

Why MATCHA is so MAGICAL

Extremely high in antioxidants (catechin polyphenols) which helps protects against cancer.
Contains flavonoids and 137 times more antioxidants than steeped green tea bags
Increases energy levels
Detoxifies the body
Contains a naturally occurring amino acid called L-Theanine
Supports the immune system
Boosts concentration
Relieves stress
Enhances performance in sports and exercise
Increases thermogenesis which warms the body and burns calories
Actually has less caffeine than coffee
Non acidic, easier on digestion
Boosts metabolism and helps with weight loss
Rich in chlorophyll which cleanses the blood and balances PH levels
Provides trace vitamins and minerals essential for healthy hair, skin and nails
Can provide great results when consumed daily

Ingredients

BASE

350g raw cacao butter

1 tbsp coconut oil

pinch himalayan salt

Dark

5 tbsp raw cacao powder

3 tbsp lucuma powder

1/2 cup coconut blossom syrup

1 tsp vanilla essence

1/2 tsp cinnamon

Matcha

1 tsp matcha powder

20-30 drops of liquid stevia

1/2 tsp vanilla essence

makes lots of raw chocolates, depending on your moulds.

Prep

You will need your favourite Easter chocolate molds, a baking tray, a pirex bowl and pan. (A Bain-Marie set up).

How we did it

1. Set up a pan of hot water with a glass bowl over the top. In this bowl you will just need to put in the base ingredients. Heat gently.

2. Once the Cacao butter and coconut oil is fully melted, remove the bowl from the heat. Take 1/2 cup of the cacao butter into a separate bowl so you can make the different chocolates.

3. With the cacao butter you have just taken (the smaller portion) add the stevia, vanilla and matcha, stirring thoroughly so all lumps are removed. You may find it helpful to use a whisk.

4. Now add all the dark chocolate ingredients to the original bowl of cacao butter, mixing everything so you have a beautiful liquid chocolate.

5. Arrange the chocolate molds onto a baking tray, this prevents spillages and make it much easier to transfer in an out of the freezer. Fill with each flavours about half way and put into the freezer to set for at least 15 minutes.

6. Remove the tray from the freezer and fill up the remainder of the mold with the other flavour chocolate. This allows you to get double flavoured chocolates.

7. They should be fully set after 20-30 minutes and ready for you to enjoy!