Strawberry Matcha Bomb

I have been making these "bombs" for years and they improve every time. These are fun to make with the kids or pass out as gifts. Enjoy on a cold day with your favorite plant-based milk. Most people don't know, but I was really into matcha from 2015 to 2019. I would drink matcha to replace coffee when it was getting old - cheers to delicious lattes and winter vibes with friends and family. Stay blessed. If you don't know, my Lion's Mane and B12 tinctures are now available. Limited Edition, so grab one while you can. You can find them at www.turnipvegan.com

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Shopping List

Ingredients

1/2 cup organic cacao butter (measure after melting)
2 Tbsp oat flour
2 tsp matcha powder
1 Tbsp maple syrup
1 cup freeze-dried strawberries
vegan marshmallows
Keep The Vibes Up B12 Lion's Mane Tincture (optional)

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Kitchen Equipment

half-sphere silicone molds
pastry/basting brush

‍

Directions

Add water to a saucepan and place a bowl on top. Start to steam the bowl. Add cacao butter to the bowl and allow it to melt slowly
Once the cacao butter has melted, remove the bowl from the saucepan. Whisk in oat flour, matcha powder, and maple syrup until you have a smooth consistency
Brush matcha chocolate in the silicone mold, creating the first layer. Place the mold in the refrigerator for 5 minutes and repeat. Continue adding layers until you can no longer see the mold. Place the mold in the refrigerator to cool
While mold cools, add freeze-dried strawberries to a blender. Blend until you have a powder
Remove matcha chocolate from the refrigerator and slowly remove the chocolate from the mold
Add 1 tablespoon of strawberry powder, a few vegan marshmallows, and a few whole freeze-dried strawberries to one side of the mold. Take the other half of the matcha chocolate and melt the lip of the chocolate in a pan until it starts to melt. Place the top half of the mold on the other half and seal. You may need to add some melted matcha chocolate to help seal. Place in the refrigerator to cool down for 1 hour
Enjoy with hot plant-based milk of choice. Drop in and mix.

‍

Enjoy!

Shopping List

Ingredients

1/2 cup organic cacao butter (measure after melting)
2 Tbsp oat flour
2 tsp matcha powder
1 Tbsp maple syrup
1 cup freeze-dried strawberries
vegan marshmallows
Keep The Vibes Up B12 Lion's Mane Tincture (optional)

‍

Kitchen Equipment

half-sphere silicone molds
pastry/basting brush

‍

Directions

Add water to a saucepan and place a bowl on top. Start to steam the bowl. Add cacao butter to the bowl and allow it to melt slowly
Once the cacao butter has melted, remove the bowl from the saucepan. Whisk in oat flour, matcha powder, and maple syrup until you have a smooth consistency
Brush matcha chocolate in the silicone mold, creating the first layer. Place the mold in the refrigerator for 5 minutes and repeat. Continue adding layers until you can no longer see the mold. Place the mold in the refrigerator to cool
While mold cools, add freeze-dried strawberries to a blender. Blend until you have a powder
Remove matcha chocolate from the refrigerator and slowly remove the chocolate from the mold
Add 1 tablespoon of strawberry powder, a few vegan marshmallows, and a few whole freeze-dried strawberries to one side of the mold. Take the other half of the matcha chocolate and melt the lip of the chocolate in a pan until it starts to melt. Place the top half of the mold on the other half and seal. You may need to add some melted matcha chocolate to help seal. Place in the refrigerator to cool down for 1 hour
Enjoy with hot plant-based milk of choice. Drop in and mix.

‍

Enjoy!