Matcha Macadamia Ice Blocks
Thanks to Organic Ash
Matcha layer
(makes 6 ice blocks)
- 1 cup of coconut cream
- 1 Tbsp Matcha, Culinary Grade
- 1 Tbsp Vigour and Vitality pumpkin seed butter
- 2 Tbsp maple syrup
- 1 Tbsp coconut oil
- pinch of salt
Blend for 2 minutes until smooth. Don’t over blend, as you will incorporate too much air.
Divide the mixture between 6 ice block moulds, place the stick in and freeze for one hour.
Macadamia layer
- 1 cup coconut cream
- 2 Tbsp Vigour and Vitality macadamia butter
- 1 Tbsp maple syrup
- 1 Tbsp coconut oil
- The seeds from one vanilla pod
Blend for 2 minutes until smooth. Don’t go over blend, as you will incorporate too much air. Pour the mixture on top of the frozen matcha layer. Freeze for one hour
To finish
- 6 Tbsp almond milk
- 1/3 cup macadamia nuts finely chopped
- 1/3 cup coconut oil
- 1/3 cup cocoa powder
- 1 Tbsp maple syrup
Pour a Tbsp of almond milk on top on the frozen ice block, sprinkle over finely chopped macadamia, freeze until solid.
To make the chocolate
Place the coconut in a large bowl, place the bowl on top of a boiling pot of water, gently melt the
coconut oil.
Once melted remove from the heat and add the cocoa powder and maple, whisk until smooth. Set
aside for 10 minutes and allow to cool and thicken.
Once the chocolate is a thicker consistency remove the ice blocks from the moulds and lay them
on to some baking paper, drizzle over the ice blocks, you can dip some too.
