Healthy Matcha Green Tea White Chocolate
If you like matcha and if you like white chocolate, combine the two and make this Matcha Green Tea White Chocolate!
It’s earthy from the matcha yet sweet and delicious from the white chocolate. This is the ultimate treat — and it’s secretly sugar free, low carb, and gluten free too!
Matcha + White Chocolate + Desserts with Benefits = BEST DESSERT EVER!
What’s not to love in that equation? 😉
This homemade Matcha White Chocolate will melt in your mouth.
I adapted this recipe from the Homemade White Chocolate recipe in my Naughty or Nice Cookbook. Instead of using a base made up entirely of cacao butter, which can be too firm and “snap” like dark chocolate when broken, I used a mixture of half cacao butter, half Homemade Macadamia Butter. Because white chocolate is supposed to be soft where your teeth sink straight through.
For an all-natural sweetness without the refined sugar (and excess calories and high glycemic index), I used a mixture of erythritol and stevia.
For some pretty vanilla bean flecks, I added a bit of my Homemade Vanilla Paste. Alternatively, you can scrape the seeds out of half a real vanilla bean if you like!
And of course, the main ingredient: Matcha Powder. Matcha not only adds a beautiful, bright, and vibrant green color, but it also adds a natural, deep, and earthy tone to the chocolate. Oh, and some antioxidants too 🙂
Healthy Matcha Green Tea White Chocolate
Ingredients
- 128g (½ cup) Homemade Macadamia Butter (or Cashew Butter!)
- 112g (½ cup) Organic Raw Cacao Butter
- ½ tsp Vanilla Paste
- 140g (1 cup) Powdered Erythritol
- 20g (2 tbs, packed) Dried Nonfat Milk
- 1½ tsp Matcha Powder
- tiny pinch of Salt
- ½ tsp Liquid Stevia Extract
Instructions
- Fill the bottom portion of a double boiler with 2-3” of water. Make sure the water doesn’t touch the bottom of the double boiler insert! Place over a stove set to medium heat.
- While the water heats up, add the nut butter, cacao butter, and vanilla paste into the double boiler insert. When the water starts to simmer, reduce the heat to medium-low. Whisk occasionally until completely melted. Turn the stove off.
- In a small bowl, whisk together the erythritol, dried milk, matcha, and salt. Slowly whisk this into the stovetop mixture.
- Whisk in the stevia extract (it will thicken). Spoon the mixture into chocolate bar molds. Refrigerate until firm. Store in a tightly sealed container in the fridge (keeps for ~1 month).
Compared to 1oz of regular, storebought white chocolate, this Healthy Matcha White Chocolate has fewer calories and a lot less sugar (anywhere from 15-18g less). Well YES, I’ll take that!
If you like matcha and if you like white chocolate, combine the two and make this Matcha Green Tea White Chocolate!
Enjoy 🙂
.
With love and good eats,
.
– Jess
.
Indulge − no strings attached!
Pingback: Single-Serving Mini Matcha Green Tea White Chocolate Pies Recipe
Pingback: Healthy No-Bake Matcha Green Tea Muddy Buddies (Puppy Chow Recipe)
Pingback: Healthy No-Bake Matcha Green Tea Muddy Buddies (Puppy Chow Recipe) - Weight Loss Guide
Pingback: Healthy No-Bake Matcha Green Tea Muddy Buddies (Puppy Chow Recipe) | FoodWeLove.net
Oooh myyy goodness- two of my all-time favorite things made healthy?!?? This looks and sounds incredible! I don’t have a double boiler, but will be on the lookout for one so I can make this amazing recipe! Thank you for posting!😊
Instead of buying one you can also use a normal saucepan with a big glass bowl on top! Just fill the saucepan with an inch or two of water (make sure it doesn’t touch the bottom of the glass bowl though!) and bring it to a simmer. Then you can melt the ingredients in the glass bowl 🙂
Just thinking of all of the wonderful possibilities of this (in addition to a yummy candy bar, of course)… I could drizzle it on top of my homemade sf nice cream..it would be like magic shell.
I can use it for the outside of my coconut butter cups.
I think I have to make this now…thank you!
YESSSS absolutely!! Magic shell is THE BEST, and a healthified matcha white chocolate version?? That sounds incredible. Same goes with the coconut butter cups. I’m drooling!
Can you leave out the nut butter and just use more Cacao Butter? Is there a substitution for the dried milk – I had trouble getting it to disolve?
Too much cacao butter might make the chocolate a little dry feeling and not as creamy (kinda like how dark chocolate is compared to milk chocolate)… and the dried milk powder is necessary for the classic white chocolate flavor. Just try mixing in smaller bits in at a time, and whisk vigorously!! Hope this helps 🙂