Ever since I was little, I spent time in Japan to be with my family. Matcha and sweets were always my favorite gifts from Japan. It took cooking on the line in California, writing a few books, paying off culinary school, and opening my small matcha business in NYC and California to get to know my craft, myself, and my life’s calling: to share my heritage (and easy matcha desserts!) with wellness-minded folks like you. See below for the best holiday matcha ideas for this season and the new year!
Matcha Chocolate Truffles
Making holiday matcha treats this year is the best, heartwarming gift—like these truffles: decadent dark chocolate, rich and earthy matcha powder, and heart-healthy pistachios, this is the perfect dessert for anyone looking for a feel-good-antioxidant boost. Pack these truffles for a little midday pick-me-up when you’re craving something sweet!
3 cups premium dark chocolate chips
1/2 cup heavy cream, at room temperature
1/3 cup pistachios, shelled and pulsed in a food processor to a fine meal
1 tablespoon matcha powder, plus 1 teaspoon for dusting
1. In a large saucepan, bring 2 to 3 cups of water to a simmer. Create a warm water bath by placing a heatproof glass or stainless-steel bowl over the saucepan of simmering water. Add the chocolate chips and heavy cream to the bowl. Mix well with a spatula to combine as the chocolate melts.
2. Remove the bowl from the heat and transfer the chocolate mixture to a parchment paper-lined loaf pan or shallow bowl and cool completely to room temperature. Place into the fridge for 90 minutes to solidify.
3. Using a small melon baller, scoop out the truffle mixture and mold into 1-inch balls. If you don’t have a melon baller, use your hands.
4. Fill a small bowl with the crushed pistachios, roll the truffles in the pistachios, pressing the nuts gently into the surface. Using a fine-mesh strainer or sifter, dust the truffles with the matcha powder.
Matcha dark chocolate–dipped scones
These deliciously delicate matcha scones are perfection dipped in rich, dark chocolate. Feel free to sprinkle some slivered almonds or toasted coconut on the chocolate before it dries for extra-pretty scones.
Makes 8 to 12 scones
2 cups gluten-free flour, plus extra for rolling out dough
1 teaspoon aluminum-free baking soda
2 tablespoons matcha beauty powder
1/4 teaspoon sea salt
1/2 cup unrefined coconut oil, melted
1 large egg
1/2 cup unsweetened applesauce
1/4 cup brown rice syrup
1 large egg yolk, beaten
2 tablespoons turbinado sugar (optional)
1/4 cup dark chocolate chips
Slivered almonds or toasted coconut (optional)
1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil and spray with cooking spray.
2. In a large bowl, combine the flour, baking soda, matcha powder, and sea salt.
3. In a separate large bowl, whisk together the coconut oil, egg, applesauce, and brown rice syrup. Add the dry ingredients to the wet ingredients and mix until a dough forms.
4. Turn the dough out onto a floured work surface and lightly flour your hand. Gently knead the dough, just until all the flour is incorporated. Mold the dough into a 1-inch-thick disk. Cut into eight to 12 wedges (like a pie).
5. Transfer the scones to the prepared baking sheet. Brush with the egg white and sprinkle with the turbinado sugar, if desired. Bake on the middle rack until golden brown and baked through, about 14 minutes; cool completely.
6. Melt dark chocolate chips over a double boiler. Dip scones in melted dark chocolate or drizzle with the chocolate; sprinkle with almonds or coconut flakes, if desired.
Here’s everything you need to know about the health benefits of matcha:
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