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*VEGAN* MATCHA CHOCOLATE WITH CRUSHED HAZELNUT

 I've tried a good handful of different chocolate recipes before, non-vegan and vegan, and this is by far the most successful one. I made this batch with different variations - one with maple syrup, one with regular sugar, one with coconut sugar; one with layers, and one with crushed nuts etc. I really like the one with crushed hazelnut because it really adds texture to it. The other ones are extremely smooth but lacks of milk chocolate texture, and by adding liquid sweetener, such as maple syrup or agave syrup, simply won't work for me. The chocolate sweat a lot with syrups, so I went back to dried coconut palm sugar (harder to melt so please have your patience ready).

Coconut milk powder can be found in Bulk Barn, and I'm sure other specialty stores, such as whole foods, would carry it too.

The matcha flavour is on the lighter side because last time I put too much of it and it became unbearably bitter. Feel free to adjust to taste. Grating the cocoa butter is crucial here, or it's very difficult to get it melt fast and evenly. 

INGREDIENTS:

• 1/2 cup cocoa butter

• 1/4 cup coconut palm sugar

• 1 teaspoons coconut milk powder

• 1 teaspoon Whisk Matcha Everyday Grade

• Himalayan pink salt (optional)

• 3 - 4 whole Hazelnuts

INSTRUCTION:

• Grate cocoa butter to finer pieces.

• In a double boiler, melt the cocoa butter until it’s completely liquid.

• Add in sifted coconut palm sugar, coconut milk powder & matcha powder.

• Stir until there are no lumps in the chocolate mixture.

• Fill the mixture in silicon molds.

• Crush whole hazelnut and sprinkle on top of the mixture.

• Dust lightly with pink salt

• Place the matcha chocolate in the fridge for at least an hour to solidify.

 

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Chunky Chocolate Brownie with Matcha Coconut Whip

Ever since I became a vegan, I've been feeling pretty left out with all the decadent sweets that I had before. I tried a couple of vegan cheesecake recipes and it just doesn't taste the same. I came across this vegan brownie recipe and decided to give it a try, especially when it's easy and simple enough that it doesn't require much baking skills if at all.

 It would have turned out a lot better if I had a food processor that could make the brownie smooth instead of chunky, and if I had un-expired coconut oil on hand, the coconut whip wouldn't be as runny. Despite all of the above, this no-bake brownie tastes heavenly and makes me want to invest in a proper food processor now. The brownie part is very chocolaty with a hint of toasted hazelnut (I didn't actually toast it), and the matcha coconut whip is light and fluffy.

INGREDIENTS for the BROWNIES: 
1 cup Raw Pecan & Hazelnut 
1 cup Soft Dates, pitted and chopped. I got these from Real Canadian Superstore, No Name brand. Already pitted and chopped
1/4 cup Cacao Powder 
1tbsp Cacao Nibs 
1tsp Pure Vanilla Extract 
1tsp Avocado Oil or Coconut Oil
1/4 tsp Salt

INGREDIENTS for the MATCHA FROSTING
1 can Coconut Cream (left in the fridge overnight)
1/4 cup Icing Sugar or Coconut Sugar
1/2 tsp Vanilla Extract
1/4 cup Liquid Coconut Oil
1 tsp Whisk Matcha Everyday

INSTRUCTIONS:
1.Combine brownie ingredients (except cacao nibs) in a food processor and process until Smooth
2.Fold in the cacao nibs.
3.Pour into a square glassware, lined with parchment paper
4.Press the dough down using a spatula until flat and firm.
5.Let rest in the fridge

6. Use an electric hand mixer to beat the coconut cream while slowly adding icing sugar, matcha powder, and vanilla extract. 7. Spread the frosting on top of the brownie base and put in fridge for 2 hours to set.8. Dust more matcha powder on top before serving.

All done. Take a photo and tag us on Instagram @whiskmatchayvr

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Matcha Lava Cake Brownie Recipe

These bite-size treats offer up a unique twist on your everyday brownie and will more than satisfy the craving for something melt-in-your-mouth sweet. Adding a few spoonfuls of our Whisk Matcha Everyday Grade Powder to the mix up the nutritional factor so you can feel good about having more than one!

 Ingredients

100g white chocolate

3tbsp butter, softened (organic salted)

5 tbsp. confectionary sugar

2 eggs

4 tbsp. cake flour

3 tbsp. Whisk Matcha Everyday Grade Powder

 

Method

  1. Melt white chocolate in microwave or by stovetop until melted
  2. Whisk butter, powdered sugar and eggs together
  3. Add white chocolate and rest of the ingredients to egg mixture
  4. Pour batter into baking tray or mini muffin tin
  5. Freeze one hour.
  6. Bake for 6 minutes at 400 degrees +1 minute broil to finish and cool before serving. 

Note: if a larger size ramekin is used (instead of mini muffin tray), the center will remain liquid and watch for some beautiful matcha lava pouring out.

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Plant Based Matcha Truffles

Our contributor, Julie Pecarski, founder of Eat Life Balance, developed this amazing gluten-free matcha truffle recipe to satisfy all of your matcha cravings while feeling guilt free! Eat Life Balance is a health and lifestyle solutions resource for career-driven women looking to improve their health through a holistic-approach to nutrition and radical self-care. Check out her full blog post here

Ingredients

Matcha Balls
3/4 cup almonds
1/2 cup cashews
3/4 cup pumpkin seeds
2 tablespoons maple syrup
3 tablespoons coconut oil
2 teaspoon Vanilla extract
1 tablespoon Whisk Matcha
Pinch of sea salt

Matcha Glaze
4 tablespoons coconut oil melted
1/2 tsp Vanilla extract
1 Tbls Matcha
Pinch of sea salt

Directions
In your processor, combine all ingredients of your matcha balls.

Once combined and able to stick together between your fingers, roll into tablespoon balls and place onto a sheet pan and place in the freezer for about 20 minutes or until solid.

Make your glaze whisking together your oil, vanilla, and matcha in a small dish.

Remove the balls and by using a spoon, roll your matcha balls into the glaze and place back onto a sheet pan. The coconut glaze should set pretty quickly.

Once all are done, repeat again for a second time.

Store in fridge or freezer.

 

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Plant Based Organic Matcha Mochi

Made this for a friend's daughter who is allergic to egg, with gluten & lactose intolerance. It was quite challenging at the beginning to come up with a creative treat that can accommodate her dietary restrictions while pleasing the little palate. I started searching for gluten-free dairy-free dessert options and came across a mochi recipe made with milk and butter. I replaced milk with almond milk, and used coconut oil instead of butter. It turned out great! As usual, I cut down the sugar in half and doubled the amount of matcha powder to start with. The flavour of first batch came out a bit too strong and I had to sprinkle confectioners sugar on top; the second batch I brought back 1/4 amount of sugar and it's scrumptious.

When making matcha gluten-free desserts, please make sure to use the purest matcha as a lot of low grade matcha contains gluten and sweeteners. For this particular batch, I used Whisk Premium Organic Ceremonial. It's truly a healthful snack for both adults & children. Here comes the recipe :)

Ingredients:

1 cup Organic Tapioca Flour (bought from IGA)

1 & 1/2 cup Organic Almond Milk

2 tbsp Premium Organic Ceremonial Matcha

1/2 cup Organic Cane Sugar

1 tsp baking powder

2 tbsp Organic Coconut Oil melted

Directions:

1. Preheat oven to 300C

2. Mix well tapioca flour, matcha powder, sugar and baking powder together

3. Slowly add almond milk to dry ingredients

4. Add melted coconut oil and stir well

5. Pour into a glass baking dish (next time I will try using cupcake baking tray instead), and bake for 25 minutes.

Enjoy!

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