Vegan Matcha Nama Chocolate

Steps

1. 1

   Drain the soaked cashews and transfer them to a blender. Add the water and blend until fully smooth, about 1 minute. Set aside.

2. 2

   Line two 3-inch square pastry cutters or one 3x6-inch rectangle cutter with parchment paper. Another option is to use a small baking dish.

3. 3

   Melt the cacao butter in a saucepan over low-medium heat. Remove from heat as soon as the cacao butter has melted; you do not want it to be hot.

4. 4

   In a mixing bowl, whisk together the powdered sugar and matcha powder. Pour in the melted cacao butter and whisk to combine. Add 1/4 cup of the cashew cream, vanilla extract, and a pinch of salt.

5. 5

   Whisk for 2-3 minutes or until the mixture has slightly thickened. At first, it will be very liquid, but as the cacao butter cools down, the mixture will thicken.

6. 6

   Transfer to the lined pastry cutters or baking dish, and tap the baking dish a few times on the counter to remove air bubbles.

7. 7

   Refrigerate for at least 1 hour and a half or until firm. Remove the Nama chocolate from the baking dish. Run a large knife under hot water and pat it dry with a kitchen towel. Repeat this step before every cut. Cut the chocolate into 1-inch squares.

8. 8

   Using a fine sieve mesh, sprinkle matcha powder all over the top of the squares of chocolates. Transfer the chocolate to a plate or box and store in the refrigerator. Matcha Nama chocolate is best served chilled. It will keep for up to 5 days in the refrigerator.