Sugar Free Matcha Chocolates
A delicious and easy keto treat that is bursting with antioxidants: Sugar free matcha chocolates.
pralines (5g each)
g / 1/3 cup
or more to taste
vanilla powder or content of 1 vanilla pod
small handful of pumpkin seeds, chopped (optional)
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.
These matcha chocolates are best kept in the fridge, though they will stay firm at room temperature as well.