MATCHA MOUSSE CUPS
By CleanTreats
++++++++++++++++++++++++++
INGREDIENTS:
For the base
- 1/2c almond meal
- 1/2c coconut flour
- 2 tbsp honey
- 2 tbsp water
For the Matcha filling
- 1 can coconut cream (270ml)
- 1 tbsp coconut nectar
- 1 tsp vanilla bean paste
- 3 tbsp coconut oil melted
- 1c whole raw macadamias
- 1 tsp gelatine
- 2 tsp Mix n Matcha powder
DIRECTIONS:
- Combine your base ingredients (melt coconut oil) and press into 6x silicon cupcake cups.
- Make your filling. In a processor blend your coconut cream (the thick component only!)*, macadamias, coconut nectar, vanilla, gelatine and coconut oil. Blend until smooth (about 4 minutes)
- Whisk in your matcha powder. Pour over base. Place in the fridge to set for a minimum of 20 minutes
- Top with coconut and cacao nibs. Set fully over night or chill in the freezer for half hour is a touch soft. Best stored in the fridge
Makes: 6
* to achieve the thick component I find helpful to NOT shake the tin and to chill in the fridge first. Scrape the top thick component off with a smooth.
++++++++++++++++++++++++
