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Matcha Cream

Oh I love your ways...

Matcha was introduced to me a long time ago but I really fell in love with it's unique flavor when I had it in a creamy ice cream at one of the only Japanese restaurants in a small town in Indiana as a child.

This pleasantly bitter taste welcomes a long subtle Finnish that lasts almost a minute longer lingering its green goodness as if to say, "Farewell my love, until we meet again."  Just me? Didn't think so ;)

 I created these Matcha Monuments to merit all the wonderful health benefits Matcha has contributed to us humans.

Here's how to make this creamy, plant based treat for your friends and family...

Serving Size: 3

1c coconut cream (use only the creamy solid that settles at the top!)

3/4 c soaked raw cashews

2 tbsp raw local honey

1 tsp matcha powder

2 drops vanilla 

Soak cashews in filtered water for 1-3 hours.

Blend cashews, coconut cream, honey and vanilla.

Pour 1/4 of mix into 3 of your silicone forms.

Add 1/3 tsp of matcha powder and blend.  Pour another 1/4 of the mix on top of your first layer in the silicone molds.

Add another 1/3 tsp matcha powder and blend. Pour another 1/4 of the mix on top of your second layer in the silicone molds.

Add the rest of your matcha powder and blend. Pour it on top of your last layer in the silicone molds.

St in the freezer for about half an hour to set.  Serve and eat immediately!

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