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    Superfood Matcha Bliss Balls

    Superfood Matcha Bliss Balls


    12 Madjool dates

    1 cup almond meal

    1/2 cup shredded coconut

    2 tbsp coconut butter

    2 tbsp cacao powder

    1 tbsp Everyday Blend matcha

    1 tbsp chia seeds



    1. Place all your ingredients in the food processor and pulse until the ingredients come together. A good test to see if the mixture is ready is to squeeze the mixture between your fingers. If it stays together like a paste it is ready to roll. If it doesn't, keep pulsing or add a small amount of coconut butter or water. 

    2. Scoop a small tablespoon of the superfood mixture and roll into a ball. Repeat this with the remaining mix. Once finished enjoy or store in the refrigerator in an airtight container. 

    N.B If your dates are slightly dry, soak them in water for an hour to soften them up. It will help the mixture stick together. 

    Healthy Banana Matcha Muffins

    Healthy Banana Matcha Muffins


    1/3 cup coconut oil

    1/2 cup maple syrup/honey/coconut sugar

    2 eggs

    3 mashed ripe bananas *about 1 cup

    1 tsp baking soda

    1/2 tsp cinnamon 

    1 tbsp Everyday Blend matcha

    1 tsp vanilla extract

    pinch salt

    1/2 cup oats



    1. Preheat oven to 160 degrees Celsius. Line/grease 12 muffin teas.
    2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, matcha and cinnamon.
    3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
    4. Divide the batter evenly between the muffin cups.
    5. Sprinkle the tops of the muffins with a few oats for decoration followed by a light sprinkling of sugar (about 1 teaspoon) to make it a bit crunchy. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
    6. Place the muffin tin on a cooling rack to cool.  Enjoy muffins as is or with a spread of nut butter or regular butter.

    Chocolate Matcha Buttercups

    Chocolate Matcha Buttercups


    ½ cup soft coconut butter

    2 tbsp rice syrup

    1 tsp Everyday blend matcha

    1 cup dark chocolate

    1 tsp coconut oil


    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


    '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


    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


    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



    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.