If not, it’s about time you did! We all know how amazing green tea is for our health and Matcha powder is like the supercharged version of your average cuppa.
In fact Matcha powder has 137x the amount of antioxidants in regular green tea!
If you struggle to drink green tea (like me!), a matcha latte may just be your new best friend! Stay posted for my matcha latte recipe!
Probably my favorite ways to include this amazing superfood into my diet is to include it in my raw cooking. It gives a lovely green colour that’s sure to get your guests talking, and it gives a unique flavor. A little goes a long way so if your new to Matcha go easy!
This recipe makes about 8-10 large slices or 15 small.
- 1 cup of desicated/ shredded coconut
- 1/2 cup of activated buckwheat groats
- 1/2 cup of sultanas
- 3 T of raw cacao powder
- 2 T of coconut oil
- 3 drops of food grade peppermint oil (I use DoTerra)
- A pinch of pink salt
- 3 -4 T of water
Matcha mint layer-
- 2 cups of cashews (soaked min 4 hours)
- 1 tsp of Matcha powder
- 1 tsp of vanilla powder or essence
- 3 drops of peppermint oil
- 5 T of pure maple syrup (or more to taste)
- 4 T of coconut oil
- Pinch of pink salt
Raw chocolate toping:
- 4 Tbsp of cacao butter or coconut oil
- 2 Tbsp of raw cacao powder
- 2 Tbsp of pure maple syrup
- Line a container or small baking tray with baking paper. Use what ever you have, but a container around 20cm by 20cm would work a treat.
- Place all base ingredients in food processor and pulse until combined and the mixture holds together. Don’t over blend as you want the buckwheat to still have some crunch.
- Press mixture into container and set aside.
- Give the processor a quick rinse.
- Drain and rinse cashews. Ensure there isn’t a lot of water left in the bottom of the colander, I use some paper towel to dab of the excess.
- Add all the matcha mint layer ingredients and blend of high until the mixture is smooth. This will require stopping to scrap down the sides a few times.
- Pour moisture over base layer and put in the freezer.
- Allow to set for at least 6 hours -overnight is best.
- Once set cut into desired size serving.
- For the raw chocolate topping, melt the cacao butter over a VERY low heat until just melted. Allow to cool 5mins before adding the cacao powder and maple.
- Drizzle over your cut squares and store in the fridge or freezer.
I use Matcha Maiden powder as its high quality and certified Organic, I’m not in anyway affiliated with this product, I just really love it and wanted to include the link for those looking for matcha powder 😊