Pistachio & Raspberry Matcha Chocolate | Maison Koko

Pistachio & Raspberry Matcha Chocolate

  • Prep Time: 15 minutes
  • Chill Time: 30-40 minutes
  • Servings: 8-10 pieces
  • Category: Dessert

Why You’ll Love This Recipe

  • Elegant flavour combination – earthy matcha, rich pistachio, and tart raspberries in one bite.
  • No fancy equipment needed – just simple mixing, layering, and chilling.
  • Great for gifting – beautiful colours and textures make it a showstopper treat.
  • Make-ahead friendly – keeps well in the fridge for days.

Ingredients

Matcha Chocolate Layer

  • 180g white chocolate
  • 2 tsp high-quality matcha powder

Crunchy Pistachio Layer

  • 2 quinoa crispbreads
  • 2 tbsp pistachio spread

Raspberry Filling

  • ¼ cup mashed raspberries
  • ¼ cup almond meal
  • ¼ cup tahini
  • 2 tbsp maple syrup (or preferred sweetener)

Shop Your Matcha Ingredient

Directions

  1. Melt the chocolate – Microwave white chocolate for 1 minute or melt over a double boiler. Add matcha powder and stir until smooth and evenly coloured.
  2. Make the base layer – Pour half of the matcha chocolate into a chocolate bar mold (or lined tray) and spread evenly. Place in the fridge to set.
  3. Prepare pistachio layer – Crush quinoa crispbreads into small crumbs, then mix with pistachio spread until well combined.
  4. Prepare raspberry filling – In a bowl, combine mashed raspberries, almond meal, tahini, and maple syrup. Mix until thick and spreadable.
  5. Assemble the layers – Once the base is set, spread the pistachio mixture over it, then gently spread the raspberry filling on top.
  6. Seal with chocolate – Pour the remaining matcha chocolate over the fillings, spreading to cover completely.
  7. Chill – Return to the fridge for 30–40 minutes, or until fully set.
  8. Serve & enjoy – Slice into pieces and enjoy the matcha-pistachio-raspberry magic.
Pistachio & Raspberry Matcha Chocolate | Maison Koko

Pro Tips for the Perfect Pistachio & Raspberry Matcha Chocolate

  • Use ceremonial-grade matcha for the best flavour and vibrant colour.
  • Make sure fillings are cool before adding the top chocolate layer to avoid melting.
  • Store in an airtight container in the fridge for up to 5 days.
  • For extra presentation, sprinkle crushed pistachios or freeze-dried raspberries on top before the chocolate sets.

FAQs

1. Can I use milk or dark chocolate instead of white?

Yes, but keep in mind that the matcha flavour and color will be less vibrant with darker chocolate.

2. Can I make this nut-free?

Yes—replace almond meal with oat flour and pistachio spread with sunflower seed butter.

3. Can I freeze it?

Absolutely! Store in the freezer for up to 1 month, wrapped tightly.

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