đź’š Ingredients:
2 packs Oreo
80g Butter alternative (https://nuttelex.com/takemetoborneonuttelex/)
375g Dairy-free cream cheese (https://www.angelfood.co.nz/)
300g Vanilla coconut yoghurt (https://raglancoconutyoghurt.co.nz/)Â
2tbsp Matcha Powder
300g Coconut cream (https://ceres.co.nz/)
120g Sugar or about 60g Honey
1-2 sachet Vegetarian Jel-it-in gelling powder (https://queen.com.au/product/jel-it-in-vegetarian-gelling-powder-8x8g-64g/)
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💚 Instructions:
Make the crust :
Put Oreos into a food processor and blitz until Oreos become fine. Pour in melted butter and mix it until well combined. Pack crust firmly into cake tin and set aside in the fridge.
Make the filling:
1. Whip the dairy-free cream cheese and add in coconut yoghurt until well incorporated. Set aside.
2. Mix one sachet of the gelling powder in 200ml of coconut cream first in a small bowl.
3. Put sugar, matcha powder, the rest of the coconut cream and the gelling powder mixture into a pot over medium heat. Stir until sugar dissolves and once you have reached the boiling point (don’t boil the mixture).
4. Slowly pour the matcha mixture into the cream cheese mixture. Mix until well combined.
5. If you think you need to, pour the mixture over a sieve to remove any small lumps to create a smooth consistency.
6. Remove crust from the fridge and add the filling. Refrigerate overnight.
7. Top with strawberries, quinoa puff, matcha powder and edible flowers and enjoy!
Makes 6-8 depending on size of your popsicle moulds.
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Ingredients:
Method:
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This is a delicious creamy matcha cake on a black sesame base, topped with dragonfruit raspberry jam + a raw chocolate shell.
Makes 18 single serve cakes or one large full-size cakeÂ
BLACK SESAME BASE:
Blend together the following ingredients in a food processor until you have an even crumb:
3/4Â cup activated hazelnutsÂ
3/4 cup black sesame seedsÂ
1/2 cup desiccated coconut
3Â tbsp organic cacao powderÂ
1 tbsp organic virgin coconut oilÂ
1 tbsp maple syrup or any liquid sweetener of your choice (we used a coconut sugar syrup with monk fruit extract)
1/2 tsp pure vanilla extractÂ
1Â cup dates
1 pinch of saltÂ
Press this mixture firmly into a silicone muffin tray mould (12 moulds) or a non-stick full size cake mould.
 MATCHA CREAM LAYER:
Blend together the following ingredients in a high speed blender until smooth:
1 1/2 cups activated cashews
1/2 cup ripe pears, peeled and choppedÂ
1/2 cup freshly juiced pear juice (or you can also use tinned pears in juice)Â
80g organic virgin cacao butter, melted
4 tbsp organic virgin coconut oil, melted
1/3 cup Irish moss gelÂ
1/4 cup waterÂ
1/4 cup + 1/8 cup maple syrup or liquid sweetener of your choice (we used a coconut sugar syrup with monk fruit extract)
2 tbsp Matcha Matcha latte grade powder
2 tsp pure vanilla extractÂ
1/4 tsp pure stevia extract (or use additional sweetener to taste)
4x pinches of sea saltÂ
 Optional: Once blended, add 1 tsp psyllium powder (this is different to psyllium husk) and blend for another five seconds. This will make the cream cake a little bit firmer.
Pour Matcha cream mixture on top of bases and put in fridge/freezer to set. There will be room left in the moulds to add the dragonfruit jam.Â
DRAGONFRUIT JAM:
3Â cups defrosted raspberries (reserve juice)
3/4Â cup dates, soaked in warm water 5 minutes then drainedÂ
3Â tbsp chia seedsÂ
4Â tbsp organic virgin coconut oilÂ
3Â tsp dragonfruit powderÂ
Blend all ingredients (including the juice from the defrosted raspberries) in a blender until smooth.Â
Set in fridge, then once the matcha layer has also set, spread on top of the cakes. Allow to set in the freezer.
RAW CHOCOLATE LAYER:
You can melt store-bought raw chocolate for this step, or if you're feeling adventurous, make your own using the recipe below!
Whisk together the following ingredients:Â
90g organic virgin cacao butter, meltedÂ
90g organic virgin coconut oil, meltedÂ
2/3 cup organic cacao powder
1/4 cup liquid sweetener of your choice
A pinch of pure stevia extractÂ
Remove the matcha cakes from their moulds and drizzle the raw chocolate on top of each cake, allowing it to dribble down the sides for maximum WOW factor!Â
Decorate with freeze-dried raspberries, whipped coconut cream or any topping of your choice. And don't forget a dusting of Matcha Matcha powder!Â
Store in the freezer for up to 3 months or in the fridge for up to 1 week.
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]]>Roz McIntosh's matcha spin on a typically unhealthy favourite. Both grain and refined sugar free!
Makes: 6Â
Time: About 60 minutes
Lemon Curd:
3 eggs
80 g honey
zest of 2 lemons, finely grated
55 g coconut oil
juice of 2 lemons
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Matcha Sponge:
150 g butter or (120 g coconut oil)
3/4 cup coconut sugar
1 1/2 teaspoon vanilla extract
4 eggs, at room temperature
100 g coconut flour
2 teaspoons baking powder
1 tablespoon pure Matcha Powder
1/3 cup milk of choice
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Lemon Curd:
Put all the ingredients into a small saucepan and whisk gently over a low heat until thick.
This can take 10 - 15 minutes.
Transfer the mixture to a clean jar.
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Matcha Sponge:
Preheat the oven to 180ÂşC. Â Lightly grease and line the base and sides of a square cake tin 20 X 30 cm.
In a large mixing bowl beat together using an electric mixer (or lots of elbow grease)Â the butter, sugar and vanilla until pale thick and fluffy.
Beat the eggs in, one at a time, beating well after each addition.
In another bowl sift together the flour, baking powder and matcha powder.
Add the dry ingredients to the wet along with the milk and fold together using spoon until well combined.
The mixture will be quite thick.
Spoon into prepared tin and smooth out the top.
Bake for about 30 - 40 minutes until a skewer comes out clean and the cake springs back when pressed.
Leave to cool completely before turning out.
Cut the sponge into 12 equal squares.
Sandwich together with lemon curd and top with coconut yogurt and another dollop of lemon curd.
Enjoy!
]]>by Kelly Gibney -Â Kelly Gibney Wholehearted
Matcha LOVES vanilla. The pairing is delicious. This recipe is beautifully decadent while still being wholesome and nourishing. The raw chocolate dip is optional but highly recommended! Ice pops will last up to 3 weeks in an airtight container in the freezer.
Makes 5-6Â pops depending on the mould size (dairy free)
Rich, creamy and wholesome; this stunning dessert is perfect for wowing a crowd. ​Because it can be frozen so successfully you can it make up to a week in advance.Â
Serves 12
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]]>Add the filling ingredients to a blender and blend until silky smooth. Divide the mixture equally between the tray or pour into cake tin and freeze for a minimum of 4 hours (overnight is best).
If your making the cheesecake in the 12 pan/muffin tray, it is best to pop them out while its frozen and either store in a air tight container until you are ready to serve them, or if using a cake tin wrap a warm tea towel around the outside for 5 minutes then release. Cut with a very hot clean knife.
NB: Garnish with toasted coconut, chopped pistachios and some fresh lime rind.
Whoever thought that green tea would taste so utterly delicious with cacao?
Try these superfood chocolates for a health-boosting treat!
Makes about 15 / Gluten free / Dairy free / Sugar optional
Ingredients
Base:
Filling:
Topping:
Method