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Katharina Döricht
Nutrition Therapist B.Sc.
2 Min. Lesezeit Updated on

Katharina Döricht is a nutritional therapist (B.Sc.) and founder of Inner Sparkle. Since 2016, she has been deeply involved in anti-inflammatory nutrition due to her own health history, sharing her knowledge and recipes on social media, in blogs, and in books. At Inner Sparkle, she is primarily responsible for product development.

Learn more about her

Easter is just around the corner and, fittingly, we have a recipe for matcha Easter eggs for you.
The homemade white chocolate, which consists entirely of natural ingredients, pairs perfectly with our bright green organic matcha. Have fun trying it out!

Matcha Easter eggs with chocolate – naturally homemade

Creamy matcha Easter eggs made from cocoa butter, cashew butter, and matcha, lightly sweetened with yacon or maple syrup. The small Easter eggs are poured into silicone molds and set in the refrigerator.

  • Results in 25-30 small Easter egg halves
  • Preparation 5 Min.
  • Aufwand Mittel
Matcha Easter eggs with chocolate – naturally homemade

Ingredients

  • 50g cocoa butter
  • 1 tbsp cashew butter
  • 2 tbsp yacon or maple syrup
  • 1 pinch of salt
  • 1 tsp Inner Sparkle matcha powder

Preparation

  1. Place the cocoa butter and cashew butter in a double boiler and melt both while stirring.
  2. Add the syrup and the pinch of salt. Stir everything well until a creamy mixture forms. Remove the pot from the heat.
  3. Sift the matcha powder through a fine sieve into the other ingredients. Mix everything with a whisk. You will need to stir vigorously here, as it takes a little while for the matcha powder to incorporate into the other ingredients.
  4. Distribute the mixture into small silicone molds and store them in the refrigerator for 1 hour so that everything sets. Then, carefully remove the Easter eggs from the molds and enjoy.
  5. Store the matcha Easter eggs in the refrigerator.

Here you can find the video for the recipe on Instagram.

Frequent questions about Matcha
Which mold is suitable for the matcha Easter eggs?

For the matcha Easter eggs, use small silicone molds. Distribute the finished mixture into them and place them in the refrigerator for about an hour. Once the Easter eggs are firm, you can carefully remove them from the molds.
Can I use maple syrup instead of yacon syrup?

Yes. You can use yacon syrup or maple syrup in the recipe. 2 tbsp are required for the specified amount.
Why is the matcha sifted for the Easter eggs?

Using a fine sieve helps to avoid lumps in the matcha powder. Then, stir the matcha thoroughly into the other ingredients until everything is as evenly combined as possible.
How long do the matcha Easter eggs need to be in the fridge?

According to the recipe, the matcha Easter eggs should firm up in the refrigerator for about 1 hour. Afterwards, you can carefully remove them from the silicone molds.
How should I store homemade matcha Easter eggs?

Store the finished matcha Easter eggs in the refrigerator. This will help the chocolate hold its shape once it has set.

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