food, recipes

Matcha Coconut Candy

Matcha Candies

Matcha Coconut Candy
created by Chef Kelly Lowes, Raw Gourmet La Vie
(see Kelly’s Bio)

These matcha gourmet candies are colorfully displayed with strawberry and pistachio sprinkles. So delicious, they melt in your mouth blending the flavors of matcha, strawberry, and coconut. Pistachios add a finishing ‘crunch’ making the perfect texture with the creamy matcha coconut. Delightfully different!

Raw Matcha Candies_CUCrop1200

16 oz. organic unsweetened coconut flakes
¼ tsp. Himalayan sea salt
2 tbsp. xylitol
½ tbsp. culinary Foodies Matcha for baking and beverages 
25 drops strawberry medicine flower extract
¼ cup raw organic pistachios (chopped into small pieces)
¼ cup freeze-dried strawberries (pieces and powder)

This recipe uses a stone grinder, but if you don’t have that, use a Cuisinart. Place ingredients into the stone grinder and let it mix for 30 minutes.

Milling_coconutflakes with the matcha 1200Stone Grinding the Ingredients all together

This will liquefy, but since it is coconut, it will be slightly gritty. It won’t be as silky as chocolate. Take one candy bar mold, an egg mold, and another mold with all different shapes. Gently sprinkle the pistachio pieces and strawberry chunks and powder into the molds. Set some strawberry powder and pistachios pieces aside for later use. (If you buy a bag of freeze-dried strawberries at Trader Joes, there will be plenty if you need it. I also get my pistachios at Trader Joes.)

Candy Molds 1200 Candy Mold with shapes

If you need more spinkle, chop extra if needed. Pour the candy from the stone grinder into a condiment squeeze bottle. Place the molds on plates. Squeeze the candy into the molds. Do not overfill the molds.

Matcha Candy Bars, raw and natural 

Place the plates into the refrigerator uncovered for 45 minutes to 1 hour. Remove the molds from the refrigerator. Take a latex glove to remove the candy from the molds. Touching the candy with your hands will remove the sheen from the surface of the candy. Take the remaining strawberry powder and pistachio pieces and sprinkle each piece of candy with the mixture. If there is some left over, sprinkle it on the plate itself.

Let this candy melt in your mouth to enjoy the flavor to its fullest.
Will last 3 to 5 days in the refrigerator in an air tight container.

GreenHeart_small copySpecial Thank You to Kelly Lowes, Raw Gourmet La Vie
Recipe and Photos

. . . . . . . . . 
Premier Wonder Grinder
Recommended for small batch candy confections. Please note: this grinder cost approx $200 on sale at Amazon. Chef Kelly Lowes uses a stone-grinder that costs about $500 plus. If you are a serious candy maker, you may wish to invest more. This Wonder Grinder has received overall positive reviews for making small batches and may be a viable option for those wishing to spend a little less.

Hand Milled Tea Leaf Stone Grinder*
(A note for tea lovers: this style of grinder is used for tea leaves and is different than making candy.)

*Stone grinders are used to grind tea leaves into matcha powder as well.  Large industrial grinders are used in Japan. The grinder featured in the picture, is very similar to the early days in Japan where tea leaves were ground by hand. 

Filed under: food, recipes


Here at A Taste for Tea we are a bunch a fun-loving tea drinkers, particularly matcha. We love matcha not only as a Japanese traditional and very auspicious drink, but for its wonderful health-giving properties. Loaded with anti-oxidants, catechins, chlorophyll and vitamin C, it's an enjoyable way to gain health and enjoy the l-theanine sense of sustained calm energy. Our goal is to share the tea and the experience for those learning all about matcha.