Matcha Mint Chocolate Bar with Walnuts

gluten-free. dairy-free. vegan. soy-free.

I really enjoy making chocolate. Mostly, the creative process of coming up with something tasty and new draws me. While shopping for groceries lately, I have noticed a lot of new chocolate bar flavors and pairings. Combinations never even conceived displayed and beckoning. Basically, like art inspires art, chocolate inspires chocolate.

For me, though maybe not everyone, the luxury of purchasing chocolate is usually expensive. Gluten-free and organic is a must. On average, I would say the cost is around $5 per bar. The ingredients for making chocolate at home can be expensive too, but usually the ingredients are something I already have stocked.

Matcha & Peppermint Flavor
matcha powder & peppermint flavor

The beautiful thing about making chocolate is the freshness. I think I say this with every chocolate bar post, but there is something incredibly richer with homemade food. It applies to most things handcrafted in the kitchen. After about twenty or so minutes of refrigeration, the bar has a creamy texture not found in store bought chocolate bars. It is almost melt in your mouth smooth.

Chocolate Ing.

Notes: (1)Matcha powder can be expensive and difficult to find. This bar can be made without matcha powder, though I do not have a substitute. (2) If you do not have a chocolate bar mold, I can see where candy molds could work.

Matcha Mint Chocolate Bar with Walnuts

  • Servings: makes one bar; serving size: half a bar
  • Difficulty: easy
  • Print

Handcrafted chocolate bar made from an eclectic mix of matcha, mint and walnuts. A welcome invitation from a plain chocolate bar.

Ingredients

  • 3 T. melted unrefined coconut oil
  • 2 T. cacao powder
  • 1 T. maple syrup
  • optional: 1 t. matcha powder
  • 1/2 t. peppermint flavor
  • handful of walnut halves/pieces

Directions

  1. In smaller sauce pan on low heat, melt coconut oil if not already melted.
  2. Remove from eye, and add all ingredients except walnuts (I usually mix in sauce pan).
  3. Pour in mold slowly so as to not spill over edges.
  4. Add walnuts at the end to liquid chocolate in mold. I usually just decorate according to my mood. Does not have to be special. Walnut halves/pieces can be placed any way desired.
  5. Refrigerate for at least twenty minutes. This is my preference. I know some wish for quicker results and freeze, which is up to you.
  6. Be certain to slowly peel mold away. Store in refrigerator. And enjoy!
  
credit: sefaring.com

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