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.
• 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
• 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.