These peppermint matcha chocolate bars are easy to make and delicious, naturally sweetened with maple syrup. Visit wildbloombotanicals.com for more organic, herbal goodness.
1tbspgrass-fed collagen peptidesoptional, this will really enhance the texture
1/4cuporganic coconut oil
1/2cup Wild Bloom Botanicals cacao powder
1tspWild Bloom Botanicals chaga reishi powderthis stuff is delicious!
1/4cuporganic sunflower seed butteror other nut/seed butter
2tbsporganic maple syrupoptional
1/8tspsea salt
Peppermint matcha coconut filling
1/2cuporganic coconut butter
2tsporganic ceremonial grade matcha
4drops organic peppermint oilculinary/food grade
1tsporganic vanilla beanextract or powder
1tbsporganic maple syrupoptional
1/8tspsea salt
Instructions
Chocolate coating
Make the chocolate coating. In a double broiler or saucepan, gently melt down the cacao butter, coconut butter, coconut oil, Wild Bloom Botanicals cacao powder, Wild Bloom Botanicals chaga reishi powder, sunflower butter, maple syrup, and pinch of sea salt. Stir to speed up the process, then remove from heat once melted. Set aside to cool it down a bit (if it's too hot it'll be harder to work with).
Peppermint matcha filling
Make the peppermint matcha filling. In a separate small saucepan (or after transferring your dark chocolate to a small bowl then washing out the first pan), melt down the coconut butter, matcha, peppermint oil, sea salt, vanilla bean, maple syrup, and sea salt.
Layering
With a spoon, dish out about 1 scoop of the chocolate sauce onto the bottom layers of your preferred chocolate moulds. You'll want to establish a thin but firm chocolate base so you can easily spread the matcha filling over it afterwards. Ensure there is enough leftover chocolate sauce to completely fill the moulds later. Place the molds in the freezer for the chocolate layer to set, about 5-10 minutes.
Remove the moulds from the freezer. With a spoon, spread out the matcha filling in each mould, centred on the chocolate layer. Flatten it out so that the remaining chocolate will cover it completely.
Fill the rest of each chocolate mould with the dark chocolate to cover the matcha layer. Pop the moulds back into the freezer to set, about 15-20 minutes. Remove the completed chocolates from the moulds, sprinkle the tops with some extra matcha powder, and enjoy!
Notes
Store final chocolates in the refrigerator or freezer indefinitely with no problem.
Feel free to use whatever adaptogens you prefer that work for you at the moment. Favourites include: pine pollen, reishi, chaga, lion's mane, mucuna pruriens, schizandra, rhodiola, he shou wu, cordyceps, and ashwagandha. Simply mix a teaspoon in with the dark chocolate sauce. The possibilities are endless.
To melt down the chocolate and filling, using a double broiler is just fine, but I prefer the lazier way of gently melting it down in a saucepan, making sure it doesn't burn.
The chocolate melts quite easily once out of the refrigerator/freezer. Be sure to work relatively quickly or all at once so that it doesn't melt while you're building the layers.
If you are really watching your blood sugar, leave out the maple syrup, though it is still full of minerals and goodness (I definitely prefer it).
Click here for the Wild Bloom Botanicals raw organic cacao powder. Click here for the Wild Bloom Botanicals dual extracted organic chaga reishi powder. These powders are incredible, and I've seamlessly incorporated them into my rotation.