Vegan Matcha White Chocolates

I have a thing for matcha lately.  Whether it is my cup of mid-morning matcha at work or a smoothie or some chia breakfast porridge, I love the stuff.  Everything about it is appealing to me, from its beautiful green hue to its earthy addictive aroma and flavor.  I love it in desserts paired with sweet flavors like almond, vanilla or white chocolate.  Since I had some raw cacao butter on hand, I wanted to make some matcha white chocolates because they sounded absolutely heavenly.  I am actually more of a vanilla girl than a chocolate girl (shocking I know), so these were right up my alley.

I thought I would mold them into cute little hearts as well, since Valentine's Day is just around the corner and they might make wonderful gifts (if they last that long with me around).  I admit the process of making these was a bit of an experiment and I was not sure how they would turn out.  The last time I tried to make a white chocolate with cacao butter I ended up throwing it out because I ruined it.  I had my fingers crossed this time. I used a mixture of  raw cacao butter and raw coconut butter plus a little cashew butter for the base, with maple syrup to sweeten.

They were heavenly, and they melted on my tongue into sweet deliciousness.  I would not mind (would love) a box of these for Valentine's Day if someone gave them to me who had made them and knew me well enough to know I would appreciate these more than regular chocolates. Because (most of) us women appreciate creativity and things which are out of the ordinary with thought and time put into them.  If you are reading this and your lover loves matcha, you might have to get on making some for them as a special treat!

Vegan Matcha White Chocolates
Makes about 24 small chocolates


  • 1/3 cup raw cacao butter (2 oz)
  • 3 Tbsp raw cashew butter
  • 1/3 cup coconut butter
  • 1 tsp pure vanilla extract
  • 3 Tbsp maple syrup (or to taste)
  • 1/8 tsp sea salt
  • 1 tsp matcha powder


  1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
  2. Whisk the matcha into the white chocolate.
  3. Pour into chocolate heart molds, and place in the freezer until heard, which can take 30 minutes to 1 hour depending on how warm it is.
  4. Pop chocolate out of molds and enjoy!
  5. Store in an airtight container in the freezer for up to a few months.
Print Friendly, PDF & Email
(Visited 57 times, 1 visits today)
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Anonymous
    January 28, 2015 at 15:04

    Beautiful! Is there a brand of Cacao butter you could suggest? Also where did you get your heart mould? Amazon?<br />I made your Tangerine fudge and Tangerine vanilla granola for my co-workers and they were a huge hit. I always bring thin mints and/or banana doughnut holes ( in Canada we call doughnut holes Timbits!) when i go to a social gathering and they are crowd pleasers everytime! Thanks for all your awesome recipes.<br /><br />Katie<br />

    • January 29, 2015 at 03:08

      I bought this brand from Vitacost, and it is wonderful!<br />Happy to hear you enjoying the recipes and thank you for telling me, it makes my day :)!

  2. Anonymous
    February 3, 2015 at 22:51

    HI! Great post! I was wondering if you tempered them? They are so shiny!! How are they out on the counter?

    • February 3, 2015 at 23:32

      No, I did not temper them. They stayed nice though!

  3. Anonymous
    February 25, 2015 at 00:58

    These look so good and I love the little dimple in the hearts! Did you do that on purpose or was it accidental?

    • February 25, 2015 at 01:12

      Thank you :)! It is the mold I have ;).

  4. Christina
    April 24, 2015 at 02:24

    I tried this recipe but it was a total flop, which is too bad because I can tell the flavors would be great. I ground my coconut sugar into a powder and then added it into the melted oil. The stuff refused to dissolve. I whisked and stirred and stirred and all it did was start clumping. I then tried putting the liquid oil and the sugar in the blender to see if that would help break it down and meld it together. It seemed like it was working, but when I poured the oil into the mold I saw the entirety of the 1/2 cup of coconut sugar powder at the bottom of the blender. Not really sure what to do with this one. Any ideas?

    • April 24, 2015 at 11:19

      Did you heat the oil and the sugar together in the double boiler to allow to dissolve? It needs to dissolve a bit over heat. That might be the problem. Or if you don't want to deal with the sugar again, next time use something like maple syrup instead.

  5. Raimonda
    February 8, 2017 at 22:31

    Hi Amy. Wow!!! Your blog is soooo amazing!!! And all desserts looks soooo deliciously!!! I definitely buy your book!!!

Leave a Comment

Follow by Email