Want to boost your energy and metabolism? Up your antioxidant levels? Enhance concentration? Or how about a super easy way to give your body a health kick, inside and out? That’s where Pure Chimp matcha powder comes in.
Here’s a bit more about the brand’s matcha green tea:
Matcha green tea leaves are grown in the same way as those used for regular green tea, only with matcha, the leaves are grown under a protective cover for the final two weeks. This extra love and care gives them that extra ‘green-ness’ and is the secret to their exceptional health benefits. Once they are powered up and good to go, the tea leaves are dried and slowly ground to a very fine powder, which can be turned into a delicious tea, or mixed with fruit juice.
You can mix 1/2 a teaspoon with 50ml of juice/water/milk for a super shot, or mix with hot water and add sweetness to taste or add to your favourite smoothie. Matcha green tea powder is also ideal to use in baking and sweet recipes… Just like my delicious vegan-friendly, gluten and dairy-free creation!
With no need to bake and can be made ahead, use whatever dried fruit and/or nuts you want for the topping (dried apricots, cranberries and ginger would make an ideal festive option) and there you go, a healthy snack or dessert ready to be devoured!
For the matcha coconut base –
- 2 cups unsweetened desiccated coconut
- 4 tablespoons coconut flour (I used Sukrin)
- 2 teaspoons Pure Chimp matcha powder
- 2 tablespoons coconut oil (I used Lucy Bee)
- 2 tablespoons tahini
- 4 tablespoons maple syrup (I used Meridian)
- 1 teaspoon vanilla extract
For the chocolate topping –
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
- 5 tablespoons raw cacao powder (I used Bioglan)
To decorate –
- 4 tablespoons cacao nibs (I used Indigo Herbs)
- 3 tablespoons freeze-dried raspberries
- 3 tablespoons bee pollen (I used Rise Organics)
- Grease and line an 18cm round shallow cake tin with greaseproof paper, making sure it hangs over to help you lift it out later.
- First make the base: Mix together the desiccated coconut, coconut flour and Pure Chimp matcha powder in a bowl.
- Gently melt the coconut oil, tahini and maple syrup on a low heat. Leave to cool slightly then pour into the dry ingredients, along with the vanilla. Mix well to incorporate and so the mixture sticks together.
- Tip this into your prepared tin and spread out evenly. Place in the fridge to harden for at least 1 hour.
- Next make the chocolate topping: Gently melt the coconut oil and maple syrup, remove from the heat then whisk in the cacao powder until a smooth, glossy sauce has formed.
- Remove your firmed up coconut base and pour over the chocolate sauce evenly to cover. Quickly scatter over your toppings before the chocolate starts to set, then return to the fridge for at least 1 hour to allow the chocolate to set.
- When you’re ready to serve, remove the tin from the fridge and carefully run a sharp knife around the edge. Use the overhanging baking paper to lift out and place on a chopping board. Cut into 6-8 generous slices – now enjoy!
Keep any remaining slices in an airtight container for up to 1 week in the fridge.