If you haven’t tried matcha before, it’s of Japanese origin. It’s essentially a specific type of green tea leaves that have been finely ground into a powder. Many people have praised it for its gorgeous green colour, or versatility in teas, milks, baked goods, ice creams etc. or for its potential health benefits.
Amongst its many health benefits, matcha…
- Is packed with antioxidants including the powerful EGCg
- Boosts metabolism and burns calories
- Detoxifies effectively and naturally
- Calms the mind and relaxes the body
- Is rich in fiber, chlorophyll and vitamins
- Enhances mood and aids in concentration
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Prevents disease
- Lowers cholesterol and blood sugar
I’ve chosen dessert recipe that includes matcha powder. It’s very popular to order a matcha latte or matcha tea nowadays, but I think matcha in cake can be equally good and tasty.
INGREDIENTS :
For the base:
60 g dessicated coconut
10 dates
100 g sesame seeds
2 tablespoons peanut butter
2 tablespoons ground flaxseeds
1/4 teaspoon sea salt
For the filling :
270 g cashew nuts (soaked overnight or at least for 4 hrs)
1 cup dessicated coconut
5 tablespoons maple syrup
2 teaspoons vanilla extract
1 and a half tablespoon matcha powder
1/2 teaspoon sea salt
Toppings :
Raw cacao powder or carob powder
Crashed peanuts
Goji berries
PREPARATION :
For the base:
1. To make a base, mix all ingredients in a food processor and blend until you can press the mixture together with your fingertips.
2. Press into the bottom of your choice cake tin evenly.
For the filling :
1. Place all ingredients in a high speed blender and blend until smooth (I used my Vitamix blender).
2. Add more maple syrup, if you want a sweeter taste.
3. Pour the filling over the base in a tin, and place in a freezer, allowing to set for a few hours.
4. Put the toppings before serving on the top of the cake.
Cut with a hot knife.
Uneaten slices keep refrigerated.
Enjoy!
