Photo: Lorna Jane
Obviously, when we stumbled upon a recipe for raw, matcha “oreos,” we had to share—because of all the health trends out there, raw chocolate desserts are definitely a theme we can get on board with in a big way.
While they deliver all the taste of a regular chocolate dessert, sweets made from raw cacao are less processed than regular cocoa-based chocolate, and are a huge source of antioxidants and also has off-the-charts magnesium levels, which boosts your immune system, helps you sleep, and is key for healthy muscle and nerve function.
Then there’s the other key ingredient to this recipe: Matcha, which is packed with amino acids, antioxidants, vitamins and nutrients, and chlorophyll.
So yes, you can go ahead and serve your self seconds of this particular dessert recipe.
For the raw chocolate biscuit:
- 1/4 cup flaxseed (or flaxseed meal)
- 3/4 cup almond meal
- 1/2 cup oats
- 1/2 cup Medjool dates
- 1/2 cup raw cacao
- 1 tbsp coconut oil
- Pinch salt
For the matcha cream:
- 4 tbsp hot water with 1 heaped tsp mix n matcha powder
- 1/3 cup coconut oil melted
- 1 cup cashews soaked for 2 hours
- 1 tsp vanilla
- 3 tbsp pure maple syrup
Step one: Make the raw chocolate biscuit by first combining all of the biscuit ingredients in a food processor, and mix until the batter clumps together when you pinch it with two fingers. Transfer the mixture onto baking paper, place another piece of baking paper on top, and roll with rolling pin until desired thickness is achieved.
Step two: Cut out round shapes and leave in freezer.
Step three: Start the match cream by pouring the hot water and matcha in a jar and shaking until frothy.
Step four: Place all matcha cream ingredients in high powered blender, blend until the mix is smooth and creamy.
Step five: Leave in fridge for about 30 minutes, or until the mix is thick and has a workable consistency.
Step six: Pour matcha cream in piping bag, and sandwich biscuits with matcha cream. Store in freezer.