Matcha is one of those super foods that at first is a bit weird, but then it becomes really addictive, really quickly. The first couple of times I was kinda like “I don’t get it” then all of a sudden I was like “this is AMAZING”. The easiest way of course is to have it as a tea – it isn’t as full on in the stomach like normal green tea is so a lot of people find it much easier to drink. Like all super food ingredients though, the fun comes out of trying to make something different with it.
So when I was down to the last few spoonfuls of my Matcha Maiden powder, I was like IT’S NOW OR NEVER! Serious…
In case you haven’t been following, my friend and personal hero Sarah Holloway of Matcha Maiden kindly shared her stories last week. Pt. 1 on how she and partner Nic Davidson started Matcha Maiden, and pt .2 on her life sans alcohol. Both amazing stories – so why not make these and nom them whilst reading all about her?!
- 1-2 tablespoons Matcha Maiden Powder
- ¾ cup cacao butter, in liquid form
- ½ cup macadamia nuts, soaked overnight
- ¼ cup coconut oil, in liquid form
- 1 tablespoon vanilla paste
- 3 good pinches of Himalayan sea salt
- ½ cup maple syrup
- 1 cup raw cashew nuts
- 1 cup raw shredded coconut
- 1 cup raw buckinis
- 1 cup raw pepitas
- Place the first 7 ingredients in a blender and process until super smooth.
- Set oven to grill.
- Spread cashews, coconuts, buckinis and petters ingredients onto a baking paper lined tray.
- Place into oven for 10 minutes or until lightly toasted – turning once.
- Leave to cool.
- To assemble, in a bowl mix the Raw Matcha White Chocolate with the bar ingredients.
- Press into a baking pan or lunch box – anything kind of square or oblong shaped. You want them 2-3cm thick.
- Set in freezer for a couple of hours or overnight in the fridge.
- Cup up into squares.