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Pistachio and green matcha no-bake cake

Vegan, gluten free

Now, when spring is in full swing, is the time to reap the benefits and the vibrant color of green matcha tea by adding it to some of your meals and treats. Is matcha really special? Yes, it is. It’s different from other green teas you may be familiar with.

The matcha process begins while the green tea leaves are still growing. The plants are shaded before harvesting to increase chlorophyll and amino acid content and to improve the appearance and flavor of the tea. This gives matcha its brilliant green color. Once the leaves are harvested, steamed, dried, and blended, they are ground up into a fine powder that you can mix into hot or cold water.

As a result of this we’re drinking the entire tea leaf. With traditional green tea, we’re only drinking the dissolvable elements that the leaves infuse into the water. By consuming the whole leaf powder, we’re getting a more concentrated dose of the nutrients, including the antioxidants. A cup of matcha has about three times the antioxidants of regular green tea. Matcha supports heart and brain health, prevents cell damage and improves mood and concentration.

This no-bake cake is creamy, refreshing and easy to make. I’m sure you will find yourself enjoying it all year round.

Ingredients

  For the crust:

  •  4 Medjool dates, pitted
  • 1/4 cup shredded coconut
  • 1/2 cup raw pistachios, plus extra for garnishing
  • 1 tbsp maple syrup
  • pinch of salt

 

For the filling:

  • 3 avocados, pits and skin removed,
  • 3-4 tbsp maple syrup
  • 1/2 lemon, juiced
  • 3 tsp green matcha powder
  • 2-3 tsp water
  • 1 tsp vanilla extract
  • several organic strawberries, hulled and sliced
  • pistachios for garnishing
Pistachios and avocados – the main ingredients for this dessert. And the strawberries for garnishing.

Preparation:

Line bottom of a 6 inch springform pan with parchment paper.

In a food processor pulse pistachios, dates, shredded coconut and salt until crumbly. Add 1 tbsp maple syrup and process until mixture becomes sticky and holds together. Transfer to springform pan and press into an even layer over base of pan. Place in the freezer while preparing the filling.

Once the crust of the dessert is ready, it needs to be placed in a freezer for about 30 minutes.

In a blender, combine 3 tbsp maple syrup, avocados, matcha powder, lemon juice, vanilla and water until smooth. Taste the mixture and, if needed, add a little more lemon juice and another tbsp of maple syrup.

Transfer mixture over the prepared crust. Smooth out top and freeze until firm, about 5 hours or overnight.

Once the mixture is transferred over the prepared crust and smoothed out, it should go to a freezer for several hours.

When ready to serve, decorate with sliced strawberries and garnish with crushed pistachios and a dusting of matcha powder. Unmold from the pan and slice with a warm knife. Keep the leftovers frozen.

The matcha avocado no-bake cake is ready.

 

 

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