Last updated on July 30th, 2018 at 09:19 pm
Japanese Green Tea Matcha Lovers rejoice! This sugar free Matcha Chocolate is completely gluten free and dairy free!
Happy New Year everyone! I hope everyone had amazing holidays, I sure did. I’ve just come back from Canada after a week there and am completely jet lagged! I came back to Tokyo on Sunday night from Montreal, had a holiday on Monday and started working again on Tuesday.
Unfortunately, my sleep schedule is completely messed up, passing out at 5pm and waking up at 1am only to start work at 8am! I haven’t been able to upload a new recipe this week because I pass out right after work, but I’m trying to tough a couple more hours each day until I get back to my normal sleep schedule.
Speaking of Japan, Valentine’s day is coming up and that means I have to start making chocolate recipes and so on for my darling. Did you know that in Japan, Valentine’s day isn’t celebrated the same way it is in the West? Instead of men giving chocolates and flowers to women, women bake homemade chocolate and give it to their boyfriends/husbands.
A month later on March 14th, men return the favour by giving chocolate or flowers to their girlfriends/wives. That means that this Valentine’s Day, I will be making lots of sweet treats for my own boyfriend and in March, I should expect something in return! Last year I made him these Keto Paleo Bliss Balls and he absolutely loved them!
My favourite Nama Chocolate
One of my favourite chocolates in Japan is actually Matcha flavoured nama chocolate. Unfortunately, it’s made with melted white chocolate, heavy cream, sugar and matcha powder so I can’t eat it. I decided to try my hand at making my own green tea chocolate! I love making homemade chocolate so this was a challenge!
In my sugar eating days, I always ate white chocolate as it was my absolute favourite! When you make fudge, you usually add cream to the melted chocolate to make it soft, but for white chocolate without chocolate liquor, it proved to be a challenge as the oil separated from the chocolate. This recipe uses cacao butter because I love making chocolate from scratch!
I actually uploaded this Matcha Chocolate recipe to my Japanese blog last year for Valentine’s day and simply never got around to doing it here. I found the Valentine’s Day accessories at the dollar store! How cute are they?
When I added the cream to the cacao butter, the oil separated from the milk solids so I had added coconut butter thinking it would solve the problem, but it hadn’t. That’s when I added cashew butter and realized it helped the ingredients stabilize and stick together.
You can totally use any other kind of nut butter (if you want a lower carb option), but since cashew has a milder taste, you would definitely taste the other nut butters. Since cashew butter had solved my problem for this recipe, I had tried to add it to my Sugar-free Caramel Sauce, but it failed miserably so this trick will not work for every single recipe out there. You can also use heavy cream instead of coconut cream if you want a dairy based recipe.
I love making Sugar Free Fudge
These are nice little sugar free fudge fat bombs that you can enjoy any time of the year, not just for Valentine’s day. Another recipe for fat bombs that I love to make is actually my Raspberry Almond Chocolate Fat Bombs! I’m thinking of making these again this year and giving my boyfriend a combination of the Matcha chocolate and the almond chocolate!
Since I won’t be receiving any chocolate this Valentine’s Day, I made myself some Sugar Free Maple Fudge for myself to enjoy! Maple Fudge is usually a traditional treat sold during Christmas in Quebec. It’s one of my favourite snacks and I created a completely sugar free version that uses erythritol and monk fruit instead of maple syrup or sugar.
Low Carb Paleo Matcha Chocolate Fudge
- In a double boiler or bain marie, add some water to the bottom and put to simmer. In the bowl over, add the cacao butter and melt, stirring.
- Once the cacao butter is completely melted, take the bowl off the heat and onto the counter. Add the coconut butter, coconut cream, matcha, stevia and cashew butter. Mix everything together until smooth and creamy.
- Line any bowl or baking pan with parchment paper and pour the fudge inside. Sprinkle the extra matcha over and scatter the chopped pistachios and cranberries over. Place in the fridge to cool for 4ish hours or overnight.
WATCH THE RECIPE VIDEO (must disable adblocker)
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