Instructions

1. Add the cacao butter, honey, vanilla and salt to a saucepan over very low heat and allow to melt completely. Remove from heat and set aside a few minutes to cool slightly.
2. Food processor method – Add the macadamia nuts to a food processor and blend a few minutes until they are completely smooth. You will need to stop every so often to scrape down the sides. Add the cacao butter liquid and matcha and mix until combined.
3. Blender method – Add the nuts, matcha and cacao butter mixture to a high-powered blender and mix on high until smooth.
4. Pour the chocolate mix onto a lined cookie sheet and use a spatular to spread out to your desired thickness (usually around 0.5 – 1cm | 0.2 – 0.4in). Sprinkle with the genmaicha and place in the freezer to set.
5. Once set, break into bite-sized pieces. Store in the fridge up to two weeks.