Matcha Bites

Matcha is my favourite beverage of choice, what is matcha? - Let me tell you!

Matcha is a finely ground powder from green tea leaves. It is full of chlorophyll and antioxidants. It does contain caffeine but doesn’t give you that caffeine spike that coffee does. It's more of a nice little lift, a kind of mmm... with no jitters or sweats.

I really love the Comins tea house matcha, knowing that it is well sourced, bought directly from the farmer, who is treated fairly and makes sure the quality of the tea is of a high standard. 

Michelle, the owner of Comins tea house, asked me if I would make a cake using their matcha powder, as it is also great to add to tasty treats, so I have come up with a vibrant, coconutty matcha  treat to pep you up in the afternoon!

This recipe makes 12 slices or 24 bites and will keep in the fridge for approximately 2 weeks.

For the base:

• 2 cups activated almonds

• 1 cup desiccated coconut

• 2 cups soft dates

• 1 tsp Himalayan salt

• 1 tsp vanilla extract

• ½ cup cacao powder

• ½ cup freeze dried raspberries

Add all ingredients to a blender except for the raspberries and blend on a high speed for 90 seconds or until a sticky but textured paste forms. Stir in the raspberries using a spatula.

Line a 23x23cm baking tin and transfer in the base mixture. Press down firmly with a spatula.

Place in the fridge while you make the topping.

For the Topping:

• ¼ cup raw cashews

• 1 block coconut butter (200g)

• 1 cup melted cacao butter

• ½ cup melted coconut oil

• ½ cup liquid sweetener

• 2 tsp matcha powder

• 1 tsp vanilla extract

• 1 tsp Himalayan salt

Add all the ingredients to a blender and whizz until smooth and creamy.

Remove the base from the fridge and pour on the topping mixture. Decorate as desired – we like using dried rose petals.

Place in the fridge for 2 hours or until fully set.

Once set, remove from fridge and cut into bite size pieces.