I’ve been really eager to add more recipes to this blog. I love talking to you guys about food and sharing tips, and it’s a great excuse for me to bring my imagination to life outside of work and… hopefully you’ll learn something cool! I plan on adding a recipe menu to my homepage since I’ve received a lot of feedback and even a few requests on Twitter from some of you. I’d be more than happy to bring something to life for you guys. Thank you for the support. It makes me happy to do stuff like this. 🙂
I love all things green tea, and some of you know my guilty pleasure, better known as Oreos. I also had a bunch of homemade white chocolate stored comfy in my fridge that I made for another blog and wanted to repurpose it. I have been seeing a lot of “cookies and cream candy” trends in the vegan community lately and thought to myself, “why no matcha love?”
Green Tea Oreos – $6.94 from Amazon
I shamelessly purchase Matcha Oreos on occasion and have no need to justify myself. Don’t judge me! I thought it would be really fun to make my own green tea white chocolate and add in green tea Oreos into the recipe.
You could easily take inspiration from this recipe and make life easier on yourself by melting white chocolate, adding matcha and any kind of Oreos. However, if you decide to make this white chocolate, please be advised that it is not stable. Lecithin is used to stabilize and emulsify water loving sugar and water hating fatty fats. (Ever notice how fatty avocados can absorb moisture? Lecithin. BOOM. You’re welcome!) Unstable chocolate making means they must be kept safe in the refrigerator. No lecithin means the polar and non-polar bonds in chocolate can’t be friends so if you want to gift confections to a loved one, I’d stick to the half-assed method.
Silicon Candy Mold – $7.99 from Amazon
Stable or not, this recipe is pretty great and I sincerely hope you enjoy the recipes or the inspiration! ^_^
- 1 1/2 Cups Raw Cocoa Butter
- 1/4 Cup Coconut Oil
- 1 Cup Confectioner's Sugar
- 1 TBSP Vanilla Extract
- 1 tsp - 1 TBSP Matcha Green Tea Powder
- About 3 Green Tea Oreo Cookies
- In a double boiler, slowly melt raw cocoa butter, then add coconut oil.
- Remove from heat and let cool until at room temperature.
- Whisk in one half of the confectioner's sugar until completely dissolved, then add remainder.
- Add matcha green tea powder and continue to whisk.
- Add Vanilla extract.
- Place silicon mold onto a flat, portable surface.
- Add in 1/4 of your chocolate then sprinkle in a little bit of Oreos.
- Pour in remainder of chocolate.
- For consistency, use an offset spatula to scrap off any excess white chocolate and push it into pockets that are not full.
- Let stand in refrigerator for about two hours.
- Carefully remove chocolates from their mold, and serve immediately.
- Add vanilla extract last and when mixture is cooled down a bit so it doesn't evaporate!
Four Ingredient Vegan Sparkly Peanut Butter Cookies – HERE
Vegan Malted Chocolate Brownies – HERE
Vegan Chocolate Chip and Almond Cookies – HERE