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Matcha Cream

100g ( ⅓ cup ) coconut butter, softened
50g ( ⅓ cup ) xylitol
25g ( 1 ½ tbsp ) coconut oil, softened or melted
1-2 tsp matcha tea powder

80g ( ⅓ cup ) water, room temp or slightly warm


  • In a blender combine the first set of ingredients at low speed, just so they incorporate.
  • With the blender still running on low, drizzle in the water. Scrape the sides of the blender as needed to be sure it’s all fully incorporated.
  • Place the matcha cream to the side while you make the jam.

Raspberry Jam

100g fresh raspberries
10g ( 1 tbsp ) xylitol or coconut sugar
1 tbsp freeze dried raspberry powder
1 tsp lemon zest
¾ tbsp lemon juice
¼ tsp vanilla powder


  • Mix all ingredients together in a bowl, pressing the berries as you mix.
  • The freeze dried fruit powder will absorb the excess liquid and thicken the jam up enough for this recipe.
  • If you don’t have access to freeze dried fruit powder you can add a ¼ tsp of psyllium powder at a time, mix, allow to firm and then see if you need a little more.
  • Alternatively, use your favourite raw jam recipe.

Assembling and Dipping the Cups

What you’ll need
Matcha cream
Raspberry Jam
200g ( 7 oz ) chocolate of your choice, shaved

To Garnish

Freeze dried raspberry pieces
1-2 tsp matcha tea powder


  • Reserve ⅓ of the matcha cream.
  • Pour the remaining into silicone muffin cases. I filled my muffin cases ½ way with cream.
  • Once the jam is thickened, drop ½ – 1 tsp into the centre of the matcha cream in the muffin cases and tap the mould to allow the jam to settle and air bubbles to release.
  • Pour a little of the reserved matcha cream on top to cover the jam and tap once more before putting in the freezer to set, about 10 minutes.
  • Get your chocolate melted down while they’re setting and then enrobe and garnish them using the instructions in the video below, if you are new to enrobing.

amy-levin-raw-chocolate-enrobing from Amy Levin on Vimeo.

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