Vegan Matcha Nama Chocolate
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 20mins
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- Serves
- 8
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- Calories
- 362
Matcha nama chocolate has a luxuriously smooth, melt-in-your-mouth texture, infused with vanilla and matcha for a decadent sweet snack. This recipe is made vegan by replacing the chocolate in the ganache element with cacao butter, which gives the same delicious result. Keep the chocolate refrigerated for up to five days.
recipe updated Jul 22, 2025
Ingredients
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- Vegetable whipping cream
- 120 g
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- Icing sugar
- 180 g
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- Matcha powder
- 6 teaspoons
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- Fine sea salt
- as needed
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- Cocoa butter
- 200 g
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- Vanilla extract
- ½ teaspoon
Tools
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Chef Patissier XL
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Square pan - 8"
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Medium bowl
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Sieve
Step preview
- Line a square tin with parchment paper
- Add the ingredients into a medium bowl
- Mix until well combined
- Fit the Creaming Beater
- Add the next ingredient into the appliance bowl, fit the splashguard
- Heat – 10 minutes, heat setting 7, speed Stir 1
- Remove the Creaming Beater and fit the Whisk Tool
- Add the content of medium bowl into the appliance bowl
- Whisk and then scrape the bowl – 1 minute, speed 1
- Whisk – 1 minute, speed 1
- Then add the next ingredients
- Whisk until thickened – 1 minute, speed 1
- Pour the mixture into the tin and tap on the work counter to remove air bubbles
- Chill in the fridge – 2 hours
- Remove the chilled chocolate from the fridge and cut into 2.5cm (1”) squares
- Use a fine mesh sieve to sprinkle matcha powder over the chocolate evenly
- Serve