Green Tea and Mint Ganache
 
 
Author:
Recipe type: Dessert
Cuisine: Raw Food
Serves: 15
Ingredients
  • 1 cup brazil nuts
  • 1 cup water
  • ½ cup cacao butter (melted)
  • 6 tbsp raw agave
  • 1 vanilla bean (scraped) or 1 tsp vanilla paste (try to avoid vanilla essence for this recipe)
  • 2 tbsp matcha green tea powder (found in Asian grocery stores)
  • 1 tbsp liquid chlorophyll (mint flavor)
  • ¼ tsp Himalayan or Celtic salt
Instructions
  1. Place nuts and water in a blender and blitz until very smooth and creamy (may take a few minutes). Scrape out of blender into a bowl and sit for 10 minutes. After sitting, place nut mixture into a nut bag and strain or put into a fine mesh strainer over a container to drain water off. Keep liquid portion as this is a rich, brazil nut milk. Once a nut cream consistency is achieved, place nut cream back in blender and blitz with all other ingredients except cacao butter. While blender is running, slowly pour in cacao butter until all combined. Transfer to a flat, rectangular container (lined with cling wrap) and place in the fridge to set for a minimum of 2 hours. Once set, cut into small rectangular bars or squares and enjoy as is or dip in raw chocolate for a decadent Raw Green Tea and Mint Ganache Truffle Bar! (highly recommended :) )
Notes
If you can’t source the matcha green tea powder, add a little more chlorophyll for mint ganache or turn it into choc mint by adding around 4-6 tbsp raw cacao powder.
Nutrition Information
Calories: 184
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/vitamin-d-deficiency-rickets-and-phytonutrients/