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    Recipe

    Chocolate Matcha Buttercups

    Chocolate Matcha Buttercups

    INGREDIENTS

    ½ cup soft coconut butter

    2 tbsp rice syrup

    1 tsp Everyday blend matcha

    1 cup dark chocolate

    1 tsp coconut oil

    METHOD

    1. Prepare your molds first by lining a muffin tin with your muffin tin liners

    2. Melt the dark chocolate and coconut oil in a glass bowl over hot water.

    3. Spoon about 2 tsps of the melted chocolate mix into your muffin cups and using the back of your spoon push the chocolate up the side of the liner. Repeat for your remaining liners and once finished place them in the fridge to cool. Keep the remaining melted chocolate, it will be used for the top layer of your buttercups.

    4. Whilst the chocolate molds are cooling. In a separate bowl mix the rice syrup, coconut butter and matcha thoroughly.

    5. Remove your chocolate cups from the fridge. Scoop 1 tsp of your matcha mix and using your hands roll into a ball. Place this on top of your cooled chocolate layer, flatten and press down with your spoon so that the mixture is evenly spread across. The matcha mix should fill to just below the top of the dark chocolate. Repeat for all the cups.

    6. Top each of the cups with a final layer of melted dark chocolate and sprinkle with some extra matcha and/or sea salt.

    7. Place the tins back in the fridge until the chocolate has hardened and you are ready to eat.

    Optional: Swirl in some melted white chocolate for decoration

    Coconut Matcha Tarts

    Coconut Matcha Tarts

    Raw Coconut Matcha Tarts
     
    Makes 2

    INGREDIENTS

    'Shortbread' Base:
    3/4 cup cashews
    2 tbsp coconut
    1 1/2 tbsp rice malt syrup
    Dash of vanilla and sea salt

    Matcha Cream Filling:
    1/2 cup solid coconut cream, scooped from the top of a chilled tin of full fat coconut cream (be sure to have it refrigerated for at least 24 hours prior)
    1 tbsp rice malt syrup, or maple syrup
    1 tsp Everyday Blend matcha 
    Dash of vanilla

    METHOD

    Base -
    1. Process the cashews into fine pieces.
    2. Add the remaining ingredients and pulse to form your 'shortbread' dough.
    3. Divide between the two tarts tins and press out evenly. Take a fork and press it around the edges to neaten them up. Set aside. 

    Filing -
    4. Whisk all of the ingredients together until completely smooth.
    5. Pour into the bases and smooth out. Decorate with coconut.
    6. Place in the fridge for at least an hour or two to firm up and enjoy!

     

    Recipe by Jess @mindful_moose

    Raw Vegan Matcha Donuts

    Raw Vegan Matcha Donuts

    INGREDIENTS

    Makes 6 large donuts

    1 cup almonds

    1/2 cup rolled oats

    1 cup medjool dates

    1 tbsp coconut oil

    1 tbsp rice malt syrup

    1-1.5 tbsp of Everyday Blend Matcha

    Heaped 3/4 cup vegan white chocolate buttons, (120g) melted

     

    METHOD

    1. In a food processor add the almonds and oats. Blend until you have a fine meal texture.

    2. Add the dates, coconut oil, syrup and matcha to the food processor and pulse until it all comes together to form the donut dough.

    3. Divide the dough into 6 even balls and press into a silicone donut mould or shape them into donuts using your hands (damp hands help!). Place them on a lined baking sheet and chill them in the freezer for about 30 mins to firm up.

    3. When you're ready to decorate, melt the white chocolate in a bowl. Dip the donuts into the chocolate and place them back on the baking sheet. Repeat for all of the donuts. Dust with additional Matcha powder and drizzle with the remaining chocolate.

    N.B Store in the freezer and thaw before enjoying as they will soften at room temp.

    Matcha Easter Cake

    Matcha Easter Cake

    INGREDIENTS

    4 x Round Sponge Cakes (can be purchased from your local supermarket)

    200g High Quality Dark Chocolate

    1 x large chocolate easter egg

    Matcha Easter Eggs

    200g High Quality White Chocolate

    1 heaped tsp Everyday Blend Matcha

    Matcha Icing

    1/3 cup of Icing sugar

    500g Butter (softened)

    1 tsp of Everyday Blend Matcha

     

    METHOD

    Matcha Easter Eggs

    1. Melt the white chocolate in a heatproof bowl over a pot of lightly simmering water and  stir in the matcha.

    2. Pour the melted matcha mix into the Easter egg moulds then let them set in the refrigerator. Leave a small amount of the white chocolate matcha mix to join the 2 Easter egg halves together once they are set.

    Matcha Icing 

    3. Place the icing sugar, butter and matcha into a large bowl. Beat all of the ingredients together using an electric mixer on medium - high speed until well combined.

    4. Once you have made the matcha icing, you can start icing the cake. Place the first layer of sponge on your serving stand, then using a spatula spread a thin layer of icing over the top sponge. Once covered place your next layer of sponge on top and repeat the process until you have completed all four layers.

    5. Cover the outside of the sponge cake with the remaining matcha icing and place in the fridge to set for 1 hour.

    Decorating the Cake

    6. While waiting for the icing to set melt the dark chocolate in a heatproof bowl over a pot of lightly simmering water and let it cool. Then prepare the large easter egg by carefully cutting it in half along the join. Keep one half whole and break the other half into smaller pieces to scatter around the base of the easter egg.

    7. To decorate the cake carefully pour some of the dark chocolate onto the centre of the cake, smooth out using a spatula then place the large easter egg half in the middle. To hold the egg upright, place one of the small matcha easter eggs behind it. Then scatter the broken bits around the base of the egg.

    8. Once your egg is set in place you can then pour the remaining dark chocolate around the edges of the cake making sure to do so carefully to ensure the chocolate slowly drips down the sides of the cake. You can then place the cake back in the fridge and wait for the dark chocolate to set.

    Just before serving scatter the remaining matcha Easter eggs on top of the cake and enjoy.

    Superfood Matcha Mint Slice

    Superfood Matcha Mint Slice

    INGREDIENTS

    Crust:

    6-8 Medjool Dates (pits removed)
    ¼ cup Unsweetened Shredded Coconut
    1¼ cup Walnuts
    1 tbsp Raw Cacao Powder
    1 tsp Coconut Oil

    Chocolate Ganache Layer:

    130g 70% Dark Chocolate
    2 tbsp Coconut Oil
    ½ cup Coconut Milk
    ½ tsp Vanilla 

    Matcha Mint Layer:

    1 cup Cashews, soaked with 1 tsp salt overnight (to activate)
    ⅔ cup liquefied Coconut Oil
    ½ tsp Vanilla
    Juice of 1 small Lemon
    4 tbsp Maple Syrup
    4 tbsp Water
    2 tsp Everyday Blend Matcha
    ½ cup Fresh Mint (loosely packed)
    1 tbsp Chia Seeds (sprouted if possible)
    Cacoa Powder, for dusting

    METHOD

    Crust Layer:

    1. Line a pan (about 24 x 18) with plastic wrap.
    2. In a food processor pulse the dates, coconut, walnuts, cacao powder and coconut oil until the mixture starts to stick together. You want the nuts to still be a little coarse.
    3. Scrape your mixture into your lined tin and press the mixture down so you have an even level layer. Place in the freezer.

    Chocolate Ganache Layer:

    1. Place your dark chocolate and coconut oil in a small saucepan. Heat on medium, and stir until the chocolate has melted and then remove from heat.
    2. Stir in your coconut milk and vanilla. Pour the ganache on top of the frozen crust, tapping the tin on the counter will level out the chocolate. Place your tray back in the freezer.

    Matcha Mint Layer:

    1. Prepare a bowl of ice water.
    2. Heat a small saucepan of boiling water. Blanch your mint in boiling water by placing the mint leaves in a mesh sieve and pouring boiling water over the leaves. Once they are on verge of wilting immediately plunge them in the ice bath for 30 seconds. This will prevent the mint leaves oxidising.
    3. Gently squeeze the mint to remove excess water and add them them into the blender along with the drained cashew nuts, chips, coconut oil, vanilla, lemon juice, maple syrup, water, and Everyday Blend matcha. Blend until the mixture is smooth and the mint has been completely pureed (or as fine as possible if using a lower speed blender). Place the pan back in the freezer for 20 min.
    4. Remove from the freezer and slice to serve.
    5. Store in an airtight container in the fridge for up to 2 days or in the freezer for up to a month.

     

    Recipe adapted from The Kitchen McCabe ♥