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!
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!