ANNI KRAVI'S MINTY MATCHA SLICES
What does heaven look like? It may be these wonderfully tasty minty matcha slices from Anni Kravi's site blueberryboost.com. The two main ingredients, matcha and cacao, are full of antioxidants & essential minerals that promote cell protection, mood regulation and send a boost of serotonin to the brain. This nutrient-rich recipe is the perfect breakfast indulgence or afternoon snack. (Note: the peppermint is optional, and tastes delicious with or without!). Enjoy!
A | I’ve been loving matcha over regular leafy green tea and even coffee lately – and not only in my morning latte, but also in breakfasts, smoothies and desserts. Matcha is a ground, powdered form of green tea and in my opinion tastes a lot smoother than regular green tea leaves – that’s why it can be easily used for cooking in both sweet and savory recipes. The health benefits of matcha exceed those of regular leafy green tea because by drinking matcha, you actually consume the whole tea leaf, not just the water where it has been brewed. Matcha is even higher in antioxidants than other green teas, it cleanses the body, lowers “bad” cholesterol and improves concentration. No wonder there seems to be such a hype over this specific green tea everywhere at the moment!
MINTY MATCHA SLICES
1/2 cup pistachios, crushed
1/4 cup almond meal
1/4 cup coconut, shredded
1 1/4 cup dates, pitted & chopped
pinch of Himalayan salt
1/2 cup cashews, soaked
1/2 cup coconut, shredded
2 tbsp coconut oil, liquefied
1/4 cup coconut nectar
2 tsp matcha powder
2 tsp peppermint essential oil
RAW CHOCOLATE TOP
1/3 cup coconut oil, liquefied
7-8 tbsp raw cacao
2 tsp coconut nectar
First soak the cashews in fresh water for around 4 hours, then rinse thoroughly with fresh water. Set the cashews aside to wait and start preparing the pistachio base: crush the pistachios into small crumbs and deseed + chop the dates (the dates will be sticky).
In a bowl, mix together the almond meal, shredded coconut and Himalayan salt, then add the crushed pistachios. Add also the dates and work the dough with your hands until you have a sticky caramel.
Place a piece of parchment paper into a small rectangular box so that both the bottom and the sides are covered. Press the dough evenly on top of the parchment paper and pop the box in the freezer to set while you prepare the matcha middle.
Melt the coconut oil in a water bath, then combine all the middle layer ingredients together and blend until smooth. Pour the matcha cream on top of the pistachio layer in the box and freeze again for at least 2 hours before you prepare the raw chocolate top.
Again melt the coconut oil in a water bath until it’s completely liquid. Add the coconut nectar and stir. Then start adding the raw cacao powder gradually, mixing all the time until you have a smooth chocolate sauce. Pour the chocolate sauce on top of the matcha cream layer in the box and once more, freeze for at least 30 minutes. Remove from the freezer and cut the minty matcha chocolate into 18 slices when it is room temperature. Store in the fridge.