I’ve always loved matcha green tea, and not just because my favourite colour is green. I love it’s subtle earthy tones, and it’s never bitter, unlike a lot of conventional green teabags.
Matcha is a stone ground green tea that forms a super-concentrated fine powder. It’s rich in antioxidants and nutrients, and is widely known for improving energy levels, memory and concentration.
While I’ve been drinking matcha for years, I’ve never actually used it in cooking or baking. Booooooo.
Yes, I know… this needed to change.
So I took to the kitchen, started experimenting, and crafted these Raw Matcha Macaroons!
They combine the healthy fats from coconut and the uber superfood of matcha, to create a nutrient-dense sweet treat. These little guys are packed full of good stuff, that will keep you full and energised throughout the day.
The creamy sweetness of the coconut balances really well with the earthy tones of the matcha, and the bitterness of the dark chocolate. They are also stupidly easy to make. You basically just bung a few things in a food processor here and there, and BOOM! You’ve got healthy snacks in minutes.
I hope you enjoy these Raw Matcha Macaroons! Don’t forget to #heartandbowl if you make this, and let me know if they keep you energised!
- 200g unsweetened desiccated coconut, divided into 150g and 50g
- 2 tbsp melted coconut oil
- 3 tbsp raw honey (or coconut nectar for vegans)
- 2 tbsp coconut milk
- 1 tsp sugar free vanilla extract
- 1 tsp matcha powder
- generous pinch maldon sea salt
- 25g good quality dark chocolate (70% or higher)
- Add 150g desiccated coconut and coconut oil in a food processor, and process until a thick paste forms. This will take approximately 2 minutes.
- Add all the remaining ingredients, apart from the 50g coconut, and process for another 30 seconds or until combined.
- Next, add the last 50g of desiccated coconut and pulse 2-3 times for approximately five seconds, until well combined.
- Using your hands, make small balls with the dough and place them on a non-stick tray. The mixture should make about 8 macaroons. Once rolled into shape, refrigerate them until firm.
- Meanwhile, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water. Once completely melted, drizzle over the macaroons and return them to the refrigerator.
- Once the chocolate has set, the macaroons are ready to enjoy!