By CleanTreats



For the base

  • 1/2c almond meal
  • 1/2c coconut flour
  • 2 tbsp honey
  • 2 tbsp water

For the Matcha filling

  • 1 can coconut cream (270ml)
  • 1 tbsp coconut nectar
  • 1 tsp vanilla bean paste
  • 3 tbsp coconut oil melted
  • 1c whole raw macadamias
  • 1 tsp gelatine
  • 2 tsp Mix n Matcha powder 


  1. Combine your base ingredients (melt coconut oil) and press into 6x silicon cupcake cups.
  2. Make your filling. In a processor blend your coconut cream (the thick component only!)*, macadamias, coconut nectar, vanilla, gelatine and coconut oil. Blend until smooth (about 4 minutes)
  3. Whisk in your matcha powder. Pour over base. Place in the fridge to set for a minimum of 20 minutes
  4. Top with coconut and cacao nibs. Set fully over night or chill in the freezer for half hour is a touch soft. Best stored in the fridge
Makes: 6
* to achieve the thick component I find helpful to NOT shake the tin and to chill in the fridge first. Scrape the top thick component off with a smooth.
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