MATCHA MOUSSE CUPS

By CleanTreats

++++++++++++++++++++++++++

INGREDIENTS:
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 
DIRECTIONS:
  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.
++++++++++++++++++++++++
Matcha Maiden green tea powder

Become a Matcha Maiden VIP

Join Matcha Maiden's matcha mission to receive exclusive offers, recipes invitations and news! Join our mailing list to receive the latest news and updates from our team.

Thank you for joining Matcha Mail! Shhhh here is a 5% discount. Simply enter the code #newmember at the checkout!