By CleanTreats


Makes: 6
For the base 
1/2c almond meal
1/2c coconut flour
2tbsp honey
2tbsp water
For the Matcha filling
1 can coconut cream (270ml)
1tbsp coconut nectar
1tsp vanilla bean paste
3tbsp coconut oil melted
1c whole raw macadamias
1tsp gelatine
2tsp 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
* 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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