Vegan Matcha Nama Chocolate

Line two 3-inch square pastry cutters or one 3x6-inch rectangle cutter with parchment paper. Another option is to use a small baking dish.
Melt the cacao butter in a saucepan over low-medium heat. Remove from heat as soon as the cacao butter has melted; you do not want it to be hot.
In a mixing bowl, whisk together the powdered sugar and matcha powder. Pour in the melted cacao butter and whisk to combine. Add 1/4 cup of the cashew cream, vanilla extract, and a pinch of salt.
Whisk for 2-3 minutes or until the mixture has slightly thickened. At first, it will be very liquid, but as the cacao butter cools down, the mixture will thicken.
Transfer to the lined pastry cutters or baking dish, and tap the baking dish a few times on the counter to remove air bubbles.
Refrigerate for at least 1 hour and a half or until firm. Remove the Nama chocolate from the baking dish. Run a large knife under hot water and pat it dry with a kitchen towel. Repeat this step before every cut. Cut the chocolate into 1-inch squares.
Using a fine sieve mesh, sprinkle matcha powder all over the top of the squares of chocolates. Transfer the chocolate to a plate or box and store in the refrigerator. Matcha Nama chocolate is best served chilled. It will keep for up to 5 days in the refrigerator.