Matcha Mousse Chocolate Bars... Keto, Vegan, Sugar Free

Think of these little treats as if an ice cream bar and a mousse had a baby… And somewhere along the path, a matcha latte was involved. Stored in the fridge not freezer, they have a rich creamy centre and a chocolatey covering that not only looks super cute but tastes so good. Naturally free of sugar these little matcha mousse bars combine the epic antioxidants in both Loving Earth dark chocolate and matcha powder! If you haven’t tried matcha and chocolate together you are missing out!



270ml coconut cream

¼ cup cacao butter

¼ cup cashew butter

1 tbsp matcha powder

10–20 drop liquid stevia, or to taste

80g dark chocolate


  1. In a small saucepan over a low heat, gently melt together the coconut cream, cacao butter, cashew butter, matcha and stevia. Whisk until just combined and remove from the heat.

  2. Pour into a silicone ice cube tray or mould and place in the freezer to set for 2 hours or until frozen.

  3. When frozen, prepare the chocolate by gently melting in a double boiler. To do this, place the chocolate in a heat safe bowl and sit over a small pot of gently simmering water. Leave to melt and whisk together. Remove from the heat when there is still a few lumps and whisk to melt together. You don’t want this mixture to be too hot.

  4. Carefully remove each matcha mousse square from the moulds and place on a wire rack on top of some baking paper. Drizzle over chocolate to cover the frozen squares and place back in the freezer to set the chocolate (about 30 minutes). Store in the fridge.