The incredible team at Kez’s Kitchen have a simple ethos- make food that is delicious and can be enjoyed by ALL.
Their products are ‘pure and simple. Australian made, family owned, source of fibre, no refined sugar, gluten free, wheat free, dairy free, egg free, vegan, low sodium, raw, GMO free, no artificial colours, no artificial flavours, no artificial preservatives, kosher AND halal’and this recipe is the perfect way to live by the 80/20 rule- eat healthy most of the time and indulge
- Prep time: 20 minutes
- Total time: 30 minutes
- Serves: 5 cookies
- 1 packet of Kez’s Kitchen Raw Cookies (5 cookies), chilled* This can be bought at most Coles and Woolworths in the health aisle!
- 200g white chocolate
- 1 1/2 teaspoon Matcha Maiden matcha powder
- 1/4 cup (30g) raw pistachio nuts, chopped
- 1 tablespoon desiccated coconut, toasted
- Add pistachios and coconut to separate small bowls for dipping.
- In a small pot add 2 cups of boiling water and place a bowl on top of the pot. Ensure the water is not touching the base of the bowl. Keep pot on a low to medium heat*
- Break up white chocolate and add to bowl. Melt chocolate, stirring if necessary. Turn off heat. Add green tea powder. Stir to combine.
- Dip half of each cookie in the green tea chocolate, and then in either the pistachio or coconut.
- Place cookies on a tray or plate and put in fridge for 20minutes to set.
*Can’t be bothered doing it the long way? Pop the white chocolate into a glass bowl into a microwave for 60 seconds at a time, checking on it regularly in case it burns!
NOTE: Pre-chilling the cookies will help the matcha white chocolate set faster. Use either choc nut or peanut raw cookies.
This recipe makes up more matcha chocolate than needed, this makes it easier for dipping! Don’t want to waste the delicious matcha white chocolate you just spent time and effort making? We’ve created a list of things you could do with it, below:
Mix it with your favourite milk and turning it into a matcha white hot chocolate- a matcha combination to die for.
- Drizzle it on your pancakes
- Refrigerate it and re-melt it again for next time
- Mix it in your next baking incursion – it’s awesome in banana bread, cupcakes, muffins etc
- Let it solidify and chop it up into squares and eat it as chocolate!
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