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
Method
- 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
Method
- 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
Method
- 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.
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Hi, Can you recommend a substitute for the xylitol in this recipe? Thanks!
You can do, sure. It’ll change the colour of the green and red, in that case, unless you use honey or no sweetener.
What’s a good substitute, and how much would I use in place of xylitol? Thanks!
You can either do honey or no sweetener.