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Recipe: Matcha Dip

Recipe: Matcha Dip

This matcha dip recipe couldn't be easier, and stores beautifully in the fridge for weeks. Stir some up today and have fun experimenting with your own matcha-dipped creations anytime!

Our organic Premium Ceremonial Matcha works beautifully in this recipe for both colour and flavour (quality matcha matters) and we offer it in a wide range of sizes from 30g - 250g right here.

Matcha Dip Recipe:

300g white chocolate (we used 3x Lindt bars)

1/2 cup coconut oil (the kind that is solid at room temp, unrefined)

3-5 teaspoons matcha

 

1.  In a stainless steel bowl over a pot of simmering water, melt chocolate and coconut oil together. Whisk in matcha, and stir until smooth. Pour into a squeeze bottle for easy application!

 

2.  Squeeze over ice cream bars, sandwiches, cones, mochi, or even Oreos! Dress them up with sprinkles, coconut flakes, or nuts. Enjoy!

 

Tip:  Chill dipped desserts in freezer for a minute or two to set. Leftover dip will keep in fridge for a few weeks. Warm in a water bath to re-liquify and dip anytime! 

Split the dip into two bowls and add extra matcha to one of them to get a darker green colour and deeper flavour.

 

Matcha drizzled frozen mochi - why not?

 

What would you do for a Klondike bar? Drizzle it of course!

 

Matcha cone dip with shaved coconut - yum!

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