If you want a festive looking gift that’s easy to make too, why not try these Matcha Chocolates.
They contain figs, pistachios, cashews and pumpkin seeds, so are a real nutritional powerhouse.
Great for easy snacking as well as gifting, they store well in the fridge and freezer, and are super cute too.
What is matcha?
If you’re not sure what matcha is, you are not alone! It’s become very popular in recent years, but most people don’t know why it is good for you!
Matcha is a green tea powder made from finely powdered dried tea leaves. It’s usually the very young leaves that are used to make the powder. It’s commonly used in drinks, but you can also use it in sweet treats like this.
I think matcha is quite an acquired taste, and if you use too much it can be slightly bitter and earthy. The taste can also depend on the quality of the matcha powder you use. As with most things, the higher the quality, the better the taste.
Like green tea, the nutritional value comes from the antioxidants as well the amino acid l-theanine. The green colour comes from chlorophyll, making it also rich in magnesium.
It’s a great, healthy addition to your store-cupboard and can be used in all sorts of recipes.
Are these matcha chocolates easy to make?
Yes, they are very simple to make. You simply blend the figs with matcha, nuts and seeds and press down into a chocolate mould. Dip in dark chocolate and refrigerate to set.
If you don’t have the silicone moulds, you can also just roll into balls and dip in dark chocolate instead.
Is dark chocolate healthy?
It’s much healthier than milk chocolate. This is because it has less sugar but also because you get more of the goodness from the chocolate. Dark chocolate contains both magnesium and zinc and is a good source of antioxidants too. Like many things, it’s all relative – i.e. it’s healthier than milk chocolate but it will really depend on which type you buy and how much of it you eat! Try and go for varieties that are at least 70% cocoa solids.
The Six Simple Ingredients for Matcha Chocolates:
This recipe only uses 6 ingredients:
- Dried figs
- Matcha powder
- Pistachios
- Cashew nuts
- Pumpkin seeds
- Dark chocolate
Matcha
Matcha is a great source of antioxidants. It contains a small amount of caffeine but when combined with the amino acid L-theanine, it provides a calmer energy boost without the jitters you can get from caffeine.
Figs
Naturally sweet and chewy, figs are rich in dietary fibre, which supports digestion. They also contain essential minerals like potassium and calcium. In fact, they are one of the highest sources of plant-based calcium.
Pistachios
Pistachios are a great source of healthy fats and protein. They’re packed with vitamin B6 and are a fantastic colour too, so a perfect match for the matcha.
Cashews
Cashews are high in monounsaturated fats. They’re also an excellent source of magnesium and zinc. They are soft and creamy and blend really well with the figs.
Pumpkin Seeds
They are rich in healthy fats, protein, and a variety of essential minerals like magnesium, zinc, and iron. They are also a good source of antioxidants, including vitamin E. In addition, they have quite a high fibre content.
Dark Chocolate
Dark chocolate (with a cocoa content of 70% or higher) is rich in antioxidants. It’s also a source of magnesium and zinc. Try and opt for dark chocolate, if you can.
Storage And Shelf Life
These chocolates store really well in the fridge. They’ll last for about a week.
They freeze well and can be kept in the freezer for up to 3 months.
Recipe Tips:
Use a food processor: For best results, blend the figs, nuts and seeds in a food processor so they are finely processed.
Soften the figs before blending: I use very soft figs, however, if your dried figs are a bit harder, soak them in warm water for 10–15 minutes before blending. This makes them easier to process and ensures the mixture comes together smoothly.
Adjust the sweetness: If you have a sweeter tooth, you can add a little bit of maple syrup to the mixture as you blend.
Customise the nuts and seeds: Feel free to swap cashews for almonds or pecans or use sesame or sunflower instead of pumpkin seeds.
Experiment with toppings: I like to top the chocolates with a few extra chopped nuts, but you can top them with whatever you like.
If you liked these chocolates, you might want to try these other easy recipes:
Matcha Chocolates
Equipment
- Magimix food processor *affiliate link
Ingredients
Ingredients for the base:
- 1 cup dried figs (150g)
- ½ cup raw unsalted pistachios (65g)
- ½ cup raw, unsalted cashews (70g)
- ¼ cup pumpkin seeds (30g)
- 2 tsp matcha powder
Toppings:
- 100 g dark chocolate
- Handful of chopped pistachios
Instructions
- Cut the stalk from the figs and add to a food processor with the pistachios, cashews, pumpkin seeds and matcha powder. Blend for a minute or two until fully combined.
- Divide the mixture into 24 and press down into a silicone chocolate tray. Refrigerate whilst you melt the chocolate.
- Melt the dark chocolate in a bowl over a pan of hot water. Remove each one from the silicone tray and dip them into the chocolate so it covers one side. Sprinkle over some chopped pistachios. Refrigerate for 30 minutes to set the chocolate.
Notes
- For best results, store in the fridge for up to 7 days.
- They can be frozen too, for up to 3 months.
- If you prefer, the mixture can be rolled into balls and dipped in dark chocolate instead.
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