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3 tablespoons matcha powder (plus additional for rolling)
12 ounces good quality non dairy dark chocolate, coarsely chopped
1 teaspoon vanilla extract (optional)
pinch coarse salt
Energy (kcal)
63 kcal
Energy (kJ)
265 kJ
Protein (g)
1.0 g
Carbohydrate incl. fibre (g)
5.3 g
Carbohydrate excl. fibre (g)
3.8 g
Sugar (g)
4.1 g
Fibre (g)
1.4 g
Fat (g)
4.3 g
Saturated fat (g)
2.8 g
Unsaturated fat (g)
1.2 g
Monounsaturated fat (g)
1.0 g
Polyunsaturated fat (g)
0.2 g
Trans fat (g)
0.1 g
Cholesterol (mg)
0 mg
Sodium (mg)
8 mg
Salt (g)
0.02 g
Vitamin A (IU)
25 IU
Vitamin C (mg)
0.1 mg
Calcium (mg)
7 mg
Iron (mg)
0.81 mg
Potassium (mg)
59 mg
Instructions
In small saucepan, heat coconut milk, maple syrup and Flora Plant Butter until just about to come to a boil.
Remove 1/2 cup milk mixture and whisk in matcha powder until smooth. Stir matcha mixture back into coconut milk mixture.
Add chocolate to saucepan. Let stand 1 minute. Stir gently until smooth. Stir in vanilla and salt.
Transfer mixture to bowl. Refrigerate for at least 2 to 3 hours or until firm. Test mixture by inserting a knife into the center of the bowl. If it comes out mostly clean, it’s ready to scoop. If not, continue to refrigerate until firm.
Place additional matcha powder in small bowl or dish. Using a tablespoon-sized scoop scoop out small balls, then use your hands to gently but quickly roll the chocolate into balls.
Roll balls in matcha powder and shake off excess; Set on a parchment paper. Chill until ready to serve.
Cooking time
5 min
Preparation time
10 min
Servings
Portions 48
