Matcha Chocolate Covered Strawberries
If you're a fan of both matcha and chocolate, you're in for a treat with this recipe💚! While it can be challenging to find plant-based matcha chocolate, it's surprisingly easy to make at home with just a few ingredients.
One of the best things about homemade Matcha Chocolate is that you know exactly what's going into it. Unlike store-bought versions, which often contain preservatives, coloring agents, emulsifiers, and other additives, this recipe uses only cacao, tahini, and matcha.
Not only does this make for a healthier chocolate, but it also allows the rich, velvety cacao flavor to shine through without any unpleasant aftertaste.
But that's not all – each of the main ingredients in this Matcha Chocolate offers its unique benefits. Cacao is packed with antioxidants that can help improve your skin's health and appearance, while tahini is an excellent source of healthy fats that can support healthy blood vessels and cardiovascular function. And then there's matcha, a superfood that's been shown to offer a range of health benefits, from reducing inflammation to improving brain function and even preventing dementia and osteoporosis.
The rich tartness of strawberries perfectly complements the sweet, bittersweet chocolate, creating a heavenly flavor combination that you won't be able to resist.
英語レシピの後に、日本語レシピが続きます。
Ingredients
All-natural・Vegan・Gluten-free・Soy-free
6- 8 strawberries
2.1 oz (60g) cacao butter
2.47 oz (75g) tahini
2.47 oz (70g) powdered sugar
0.35oz (10g) coconut cream (chilled overnight - I used Edward & Son’s)
0.28 oz (8g) matcha powder (culinary)
Preparation
Wash and remove the stems of the strawberries and refrigerate for at least 3 hours. (This makes it easier to coat the strawberry when dipping it into the chocolate)
Chill one can of coconut cream overnight. (Refrigerating the cream helps solidify and separate the cream from the liquid)
Make sure the coconut cream is solid after refrigeration
Cut or puncture a small hole and discard the liquid.
Use only the solidified cream and refrigerate/freeze any leftover cream for later use.
Instructions
Temper the cacao butter with hot water around 40-45°C.
Next, add the solidified coconut cream and mix well.
Add tahini, powdered sugar, and matcha powder to the bowl and mix thoroughly until smooth
Gently pierce the top of the strawberry with a wooden skewer.
Prepare a container at least 3 - 4in high and tie two strings or wrap two thick rubber bands around the container.
Pour the matcha chocolate into a small dipping jar and dip the pierced strawberry to fully coat. The matcha chocolate will slightly harden at room temperature so you can repeat this process 3 times to add a thick layer of chocolate around each strawberry.
Slide the lower end of each skewer under the second string/band then carefully rest the upper end of the skewer below the strawberry and rest on the first string/band to dry (Please see video for more detail)
Place the strawberries in the refrigerator for at least 3 hours.
Carefully remove the bamboo skewers and enjoy!
抹茶チョコ
All-natural・Dairy-free・Soy-free・Vegan
抹茶スイーツの人気メニュー、抹茶のチョコレート💚
プラントベースでは、まだ見かけにくい抹茶味のチョコレートですが、実は材料が揃えば混ぜるだけでお家で簡単に作れます。
保存料、着色料、乳化剤、香料など、添加物を一切使わないチョコレートは、雑味なく舌いっぱいにカカオが広がり、少しの量でも大満足。
材料は美肌効果のあるカカオと血管の健康を守るタヒニ、美容効果の他、認知症や骨粗鬆症の予防が期待できる抹茶と、ベネフィットが多いことも嬉しい特典。
そのまま固めて食べても美味しいですが、こんなふうにフルーツと合わせるのもおすすめです。
瑞々しい生の苺の酸味と甘くほろ苦い抹茶チョコレートは抜群の相性です💕
材料
苺 ... 6〜8個
カカオバター ... 60g 2.12 oz
タヒニ ... 75g 2.65 oz
粉砂糖 ... 70g 2.47 oz
ココナッツクリーム ... 10g 0.35 oz
抹茶(料理用) ... 8g 0.28 oz
ココナッツクリームの準備
ココナッツクリームの缶を丸一日冷蔵庫で冷やします。
蓋を開けると、水分と脂肪分が分かれているので、水分は捨てて、脂肪分だけをお使いください。
作り方
40〜45℃のお湯で湯煎し、カカオバター、ココナッツクリームを溶かします。カカオバターは高温で溶かすと、色艶や食感のなめらかさが損なわれるので、温度に気をつけてください。
タヒニ、粉砂糖、抹茶パウダーを加え、よく混ぜて溶かします。
冷やしておいた苺の一本一本に竹串を刺します。(苺が冷えていないとチョコが苺に絡まず、垂れてしまいます。)
なめらかになった⑵の抹茶チョコレートを小さめの瓶に移し、その中に竹串を刺した苺を沈めるように入れ、抹茶チョコレートをコーティングします。
抹茶チョコレートは室温で完全に固まるので、水っぽい場合は、少し冷ますと適度に固まり、使いやすくなります。(冷ましすぎると固まり過ぎて使いにくくなるので、気をつけてください。)
高さ4cm以上の容器と、2本の輪ゴム、又は紐を用意します。容器に輪ゴムや紐を通し、二箇所を固く固定します。そこに苺に刺した竹串を通し、苺を浮かせた状態にします。
(動画をご覧ください)
一晩冷蔵庫で冷やします。
竹串を抜いて、完成です。