Place the cacao butter in a saucepan on a very low heat and melt. Add in the macadamia nut butter and stir through till combined. Follow with the rice malt, then add the matcha, vanilla and salt and ensure everything is combined well and your melted chocolate is nice and velvety.
Pour the melted matcha chocolate into a pouring jug, then use the jug to carefully pour the chocolate into moulds. Place in the fridge to set for at least 45 minutes.
When ready to eat, simply pop them out of the moulds. Best stored in the freezer. Please note these matcha white chocolates are very delicate and will melt fast! Best eaten straight from the freezer or fridge.