MATCHA CASHEW CLUSTERS
This delicious recipe comes from the very talented Catalina of The Unimpossibles blog. Not only does Catalina whip up amazing (and very photogenic) healthy recipes like this one, The Unimpossibles has a host of other goodies to enjoy including interviews with some of the most interesting people and other life tips and pretty things.
Catalina: “Matcha is one of those super foods that at first is a bit weird, but then it becomes really addictive, really quickly. The first couple of times I was kinda like “I don’t get it” then all of a sudden I was like “this is AMAZING”. The easiest way of course is to have it as a tea – it isn’t as full on in the stomach like normal green tea is so a lot of people find it much easier to drink. Like all super food ingredients though, the fun comes out of trying to make something different with it. So when I was down to the last few spoonfuls of my Matcha Maiden powder, I was like IT’S NOW OR NEVER! Serious…” Enjoy!
For the Raw Matcha White Chocolate
1-2 tablespoons Matcha Maiden Powder
3/4 cup cacao butter, in liquid form
1/2 cup macadamia nuts, soaked overnight
1/4 cup coconut oil, in liquid form
1 tablespoon vanilla paste
3 good pinches of Himalayan sea salt
1/2 cup maple syrup
For the bar filling:
1 cup raw cashew nuts
1 cup raw shredded coconut
1 cup raw buckinis
1 cup raw pepitas
Raw, vegan, gluten free, Paleo, fructose free, dairy free, clean eating, whole foods
Makes 20 or so bars
Time: 20 minutes making, 2 hours – overnight setting
For the Raw Matcha White Chocolate:
Place all ingredients in a blender and process until super smooth.
For the bar filling:
If you prefer to keep this 100% raw, skip this and go straight to assembly.
Set oven to grill.
Spread out all bar filling ingredients onto a baking paper lined tray.
Place into oven for 10 minutes or until lightly toasted – turning once.
Leave to cool.
In a bowl mix the Raw Matcha White Chocolate with the bar ingredients.
Press into a baking pan or lunch box – anything kind of square or oblong shaped. You want them 2-3cm thick.
Set in freezer for a couple of hours or overnight in the fridge.
Cup up into squares.