Collaboration with Sunday Natural
You probably know that Japanese green matcha is not only a delicious tea to drink, but also an amazing ingredient for sweets and baked goods.
And as you are reading this recipe, you are probably also a fan of this super healthy antioxidant-rich green powder. Now I came up with a recipe for cute crispy little matcha pralines, and you only need 3 ingredients to make them. They are also gluten free.

Ingredients for the matcha pralines
- Matcha
The matcha should be 100% pure and bright green, that usually means it’s good quality. I really like the organic Uji matcha by Sunday Natural, which I was provided with for this collaboration.
Once you open the matcha, it’s best to keep it closed in the fridge and use it in the next couple of weeks.
- vegan white chocolate
White vanilla chocolate is often available in organic food stores and if you’re in Germany, you can also get it at DM.
- rice flakes
You can get them at organic food stores, also full grain ones.


CRISPY MATCHA PRALINES
Ingredients
- 1 bar vegan white chocolate 80 g
- 1/4 TL matcha powder or more if you like
- 1-2 EL rice flakes
Instructions
- Melt the white chocolate in a bain marie. It shouldn't get warmer than necessary. Stir in the matcha powder until it has the desired shade of green.
- Dollop a little bit of the melted chocolate with a small spoon into each of 9 flowers in a silicone mould. Then add the rice flakes. Then carefully pour the remaining matcha chocolate on top. The filling should end with the mould and have clean outlines.
- Knock the mould on the table a few times so trapped air bubbles can come up, then put the mould in the freezer for 15 minutes.
Other recipes I created in collaboration with Sunday Natural:
- pink granola
- superfood truffles
- protein snickers ice cream
- hemp bagels
- DIY spice rack
- fermented blueberry cashew cheese
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