Matcha White Chocolates

• 4oz culinary grade cocoa butter
• 3 tbsp xylitol, powdered
• ⅔ cup coconut milk powder
• 1 pinch pure powdered stevia
• Pinch of salt (up to ⅛ tsp)
• 1 tsp vanilla
• 1-2 tsp Matcha green tea powder

Instructions

1. Gently heat the cocoa butter in a small pot that is fitted over another pot of simmering water (double boiler). Do not allow the bottom of the top pan to sit in the water. Once melted, set aside to cool for 10-15 minutes until just warm to the touch but no longer hot.
2. Place the xylitol in a blender and pulse several times until powdered. Add the coconut milk powder, stevia, salt, vanilla, tea powder and the cooled cocoa butter. Pulse for 1-2 minutes until smooth then pour into the wells of a candy or chocolate mold. Most chocolate molds hold about 1 ½ teaspoons of liquid. This recipe makes about 25 individual chocolates when using this size mold. Each serving is about 1 oz or 3 chocolates.
3. Place molds on a sheet pan into the refrigerator until solid; about an hour. Remove from the molds and store at room temperature or refrigerate for up to 3 months in a tightly sealed container.

Net Carbs: 1.9g
SugarOH: 4.5g