A delicious and easy keto treat that is bursting with antioxidants: matcha flavoured sugar free chocolates.
Have I told you recently how much I adore Matcha? I haven’t, friends, because I just checked. It’s been over four months since I posted my matcha pistachio yoghurt bark! Matcha is very high quality ground green tea. It…
- is packed with antioxidants
- has anti-ageing and detoxifying properties
- increases energy levels and focus
- regulates blood sugar levels ad lowers cholesterol
- aids weight loss
- strengthens the immune system
- and it tastes great!
According to this article, one serving of matcha delivers the same benefits as 10 cups of regular green tea. And what do we need once we reach middle age? Exactly. We need all the benefits we can get! And why not make it even more enjoyable by combining two most wonderful things: matcha and chocolate.
How to make sugar free matcha chocolates:
All you need to do is get hold of some cacao butter – and some matcha tea powder, of course. Raw cacao butter is admittedly not cheap, but it tastes incredibly creamy and is stuffed with heart-healthy omega 6 and omega 9 fatty acids.
To make matcha chocolates sugar free yet deliciously sweet, I used powdered erythritol. If you have granulated erythritol, it’s really important that you blitz it in your blender until it is powdered.
Erythritol has a much higher melting point than sugar and will not dissolve as easily. If you omit this step, you’ll end up with crunchy chocolates, because the heavy erythritol granules will sink to the bottom of your chocolate mould.
And lastly, you’ll need some heavy / double cream and vanilla extract to take the taste up another notch.
All you need to do is gently melt your cacao butter and stir in the rest of the ingredients. Then you pour the mix into a chocolate mould of your choice. You could even use an ice cube tray for this – there are silicone trays which produce perfect bite-size portions. Place in the fridge or in the freezer until set – that’s it, folks!
If you do not have a chocolate mould, you can also pour the mix into a baking dish lined with parchment paper. That way you’ll get green tea chocolate bark. once it’s firm, simply break it onto pieces and enjoy!
Sugar free Matcha Chocolates are the perfect partners for your afternoon coffee – or, in fact, a matcha tea or latte. Like I said – the more antioxidants, the better.
If you try out this sugar free chocolate recipe, let me know! I’d love to hear from you. Write me a comment on the blog or tag me on Instagram. And don’t forget to like my page on Facebook to get many more great recipe ideas.
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Sugar Free Matcha Chocolates
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- Warm the cacao butter in a bain-marie (a bowl sitting in hot water) until liquid. You could do this step in a microwave or in a small pot over a very low heat as well if you prefer.
- Stir in all the ingredients until well combined and pour into a silicone chocolate mould.
- Place in the freezer for 5 minutes. If using the chopped pumpkin seeds, remove the tray and press these on the slightly set chocolate tops now. Pistachios would also work well.
- Return to the freezer for another 20 minutes until set.
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