I find that there is always a need for sweets that can be whipped up in just a matter of minutes. Especially with the holidays around the corner, quick, yet fabulous desserts are most welcome. That is why a dessert that requires no baking at all is number one in my books and it’s even better if it incorporates tea, too.
I don’t have to tell you that this year has been all about that powdered green tea, matcha. But, in case you aren’t tired of hearing about it just yet, here’s one more matcha infused recipe to create. As you may know from my previous posts on the powdered green tea, the highest quality of matcha is used for ceremonial purposes and prepared traditionally and this reflects its name. Other grades of matcha are available such as culinary or cooking, which is a lower quality and more affordable. It is not a grade you would want to prepare traditionally though – as the name states, using it as an ingredient for cooking and baking is its main purpose. In this recipe, I used an organic culinary matcha so you do not need the more expensive ceremonial grade.
This recipe has two parts. But, don’t let that intimidate you. While I have seen matcha macaroons before, I just had to recreate my own and drizzle mine with another favourite sweet – chocolate! Of course, we’re making that from scratch with coconut oil, cacao powder and a sweetener. Both parts, the macaroons and the chocolate, are quite simple (the hardest part is waiting for the drizzled chocolate to harden) and deliciously rewarding. Any chocolate you have left over can be used to make my Raw Chocolate Bark recipe.
- 1/2 cup melted coconut oil
- 1 tablespoon raw honey
- 1/4 cup raw cacao powder
- 1 cup unsweetened shredded coconut flakes
- 2 tablespoons raw honey
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon matcha
- In a small saucepan on medium heat, add the coconut oil and allow it to melt.
- Slowly whisk the raw honey into the melted coconut oil.
- When both items are evenly melted and a consistency has reached, remove from heat and scoop in the cacao powder and mix until smooth.
- Set aside the raw chocolate until the macaroons are prepared. You can place it in the fridge for a few minutes to cool, just be sure to check on it so it does not harden.
- In a food processor or blender, add the unsweetened shredded coconut flakes, raw honey, coconut oil, and vanilla extract. Pulse until the ingredients are well combined.
- Sprinkle in the matcha green tea powder and process until the mixture is evenly a beautiful green colour.
- Using a tablespoon, scoop out the mixture and form a small ball from the dough with your hands. Place on a tray with parchment paper.
- Drizzle the raw chocolate prepared earlier over top of each macaroon. If you notice the chocolate is too runny, allow it to set in the fridge a little longer prior to.
- Place in the refrigerator until the chocolate hardens. Feel free to also store them in an airtight container in the fridge afterwards as well. Enjoy!