Are you all bliss-balled out? We thought it was time to shake things up a little and try something new, so voila! Here it is, our latest creation, Matcha Mint Cashew Cream Swirls!
Wondering what matcha is? Check out our blog post here on the health benefits of matcha.
Rolling this into one log rather than into individual balls not only looks really cool with the swirl effect in the centre, but it saves a lot of time too. The choc-mint flavour combined with the sweetness of the dates and rice malt syrup is winner, along with the subtle matcha flavour.
For the Matcha Mint and Cashew Cream:
- 100g cashews
- 2 Tbs of Coconut Cream (Open a tin, don’t shake it! With a spoon take the thickest part of the cream off the top and use that in this recipe) Keep the liquid for a green curry or other baking)
- 40g or 2 Tbs Rice Malt Syrup
- 1 Tbs Coconut Oil
- 1 Tsp Matcha
- 3 drops of Food Grade Mint essential oils (or cheat with Mint Essence)
-In A food processor Blend cashews to a very fine flour.
*TIP: If you want the cream to be very very smooth you can soak the cashews in hot water for 30 mins first. Make sure you drain all the water before adding to the food processor. I don’t mind the texture so I usually skip this step!
-Add all the other ingredients and blend well. Cool in the freezer whilst you make the cacao part of this recipe. You can also store this cream in the freezer, make mini squares of matcha fudge, use as a layer in other slices or raw cakes.
For the Cacao Roll:
- 1.5 cups almonds
- 6 dates (remove the pits)
- 1/3 cup cacao
- 1.5 Tbs Coconut Oil
- 1.5 Tbs Rice Malt Syrup
- pinch of himalyan salt
- KOJA Chia Seed & Coconut
-In a food processor blend almonds, then add all remaining ingredients except KOJA and combine well.
-Transfer to a mixing bowl and add KOJA. Mix together using clean hands.
-Transfer to a flat tray, roll the mixture out flat, add cashew cream then chill. Then once its cooled right down you can roll it up!
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