INGREDIENTS

• • ½ cup white chocolate
• • ½ cup coconut butter
• • 1 Tbsp coconut oil
• • ⅔ Tbsp Aiya Culinary Grade Matcha
• • 2 Tbsp granola
• • 2 Tbsp dried cherries or other dried fruit
• • 2 Tbsp freeze dried raspberries
• • Gold flakes (optional)

DIRECTIONS

• 1. Spray your mold with coconut oil and set aside. In a small sauce pan melt the white chocolate, cocoa butter and coconut oil. Then stir in the Aiya Culinary Grade Matcha powder. Set aside.
• 2. Fill your mold with the Matcha chocolate a quarter of the way to coat the bottom of the mold. Place in the refrigerator to set for about an hour. Don’t put it in the freezer at this step as the bottom part of the gems will not mold together when you pour over the other half.
• 3. Once the bottoms have set, sprinkle in your granola and dried berries. You can add some freeze dried raspberries to give the gems more dimension in flavor. Pour over the rest of the chocolate and make sure all your toppings are covered.
• 4. Tap the mold on your counter top to take out all the bubbles. Place in the refrigerator first to set.
• 5. Once it is set, put it in the freezer overnight. This makes it easier to take out of the mold. Once you have it out of the mold you can decorate it with some edible gold flakes and more dusting of freeze-dried raspberries.