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October 19, 2016

Recipes ›

Vegan Chocolate Chip Matcha Pancakes

Vegan Matcha Green Tea Chocolate Chips Pancakes to start your weekend right

We’re halfway to the weekend and have an absolutely wonderous brunch idea for you.

The recipe for this week is Vegan Matcha Chocolate Chip Pancakes made and shared by the lovely Tess Begg.

Tess has been our regular recipe contributor and created many great vegan matcha recipes that are loved by our community. She enjoys making vegan recipes, sharing them on her social media to show plant-based food can really be delicious. You can visit Tess and check out her awesome creations at:

This pancake recipe is super simple to make and healthy too. There is no dairy or refined sugar used in the recipe, making it the perfect weekend breakfast choice.

These pancakes are filled with chocolate chips and topped with even more chocolates, allowing you to enjoy the best of both worlds: earthy matcha and bittersweet chocolate.

Vegan Matcha Choc Chip Pancakes

Soft fluffy stack of green tea pancakes with chocolate chips and chocolate sauce - Vegan, dairy-free, sugar-free


  • 1 ⅓ cup spelt flour
  • ½ tsp baking soda
  • 1 tsp matcha powder
  • 1 medium banana
  • 1 chia egg (1 tbsp chia seeds + 2 tbsp water combined)
  • ⅓ cup almond milk
  • ¼ tsp vanilla essence
  • ½ cup water (or almond milk)
  • ⅓ cup dairy-free chocolate chips


  1. Mix all the dry ingredients till combined
  2. In another bowl, smash the banana until smooth
  3. Mix chia egg, almond milk and vanilla essence into the banana until uniform
  4. Combine the wet ingredients and the dry one till incorporated
  5. Add water or almond milk and mix until reaching a right consistency
  6. Add chocolate chips and mix until well combined
  7. Dollop the batter onto a non-stick pan on medium heat
  8. Flip once bubbles appear, repeat until the batter is finished
  9. Stack the pancakes &  top with melted chocolate and chocolate pieces

Recipe by Tess Begg - Chocolate chip Matcha Vegan Pancakes are healthy and delicious breakfast

Soft, fluffy and guilt-free matcha pancakes to start your weekend right! Below is the video of this lovely recipe. Enjoy and happy baking!



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October 12, 2016

Recipes ›

Red Bean Filled Matcha Mooncakes

Last month was a festive time in Asia as it was when some Asian countries, such as Japan, Korea, China and Vietnam, celebrated what is called Mid-Autumn, or Moon Festival.

Moon Festival is the traditional celebration of the full moon on the 15th day of the 8th month in lunar calendar. It’s a cultural festival celebrated after the harvest season and many families come together to spend time with each other during the celebration.

From old times until now, the Moon Festival has always been about the brightest full moon night, the colourful lanterns, the fiery dragon dances, and the delicious mooncakes.

Mooncakes are a signature and authentic Asian dessert. They come in various flavours, with different fillings and shapes. And undoubtedly, one of the most popular types of mooncake is the Matcha Green Tea mooncake filled with the traditional sweet bean paste.

And today we have a new super authentic dessert to help us celebrate this festive time from last month - Matcha Red Bean Filling Mooncake by the talented Linh Trang aka @savourydays.

Traditional green tea matcha moon cakes filled with sweet rich red bean paste create the lovely festive dessert for Mid-autumn festival

Linh Trang is a popular and competent cook and baker from Ha Noi, Viet Nam. She never studied at a professional culinary school but taught herself using internet tutorials and by learning from her own experiences.

Linh is the founder of the popular cooking blog in Vietnam, Savoury Days, where she shares 400 recipes, most of them desserts. Linh recently started an English version food blog called Rice 'n Flour where she documents many cooking recipes from the West to the East. She has also published three recipe books that are very popular in Viet Nam. You can visit Linh and see her amazing recipes at:

Linh’s matcha mooncakes can be a challenge the first time you make them, but you will definitely love the end result. The mooncakes are soft, thin and rich, with an earthy flavour of matcha, and filled with the smooth and sweet texture of red bean paste.

As one mooncake can be pretty filling for one person, these matcha red bean mooncakes are best shared with friends and family.

Matcha Mooncakes + Red Bean Filling

A. Prepare the dough

  • 236g flour (I used 118g cake flour (protein 8%) + 118g bread flour (protein 11%))
  • 2 tsp (4-4.5g) matcha powder
  • 160g golden syrup (recipe here)
  • 30g peanut oil or vegetable oil
  • 1 (18-20g) egg yolk
  • 10g (2 heaped tsp) creamy peanut butter


Soft smooth and right consistency of matcha moon cake dough is the key to have the delicious and authentic moon cake

  1. Sieve the flour + matcha into a large bowl to remove clumps.
  2. Make a well in the middle of the bowl then add in the rest of the ingredients.
  3. Stir the mixture gently in a circular motion from the center outwards using a spoon until incorporated.
  4. Gently knead  and form a dough with your hands. The dough should be a little bit wet at first. If it’s too dry and crumbly, add a bit more oil or golden syrup.
  5. Cover the dough with cling film to prevent the dough from drying then let it rest at room temperature for 30-45 mins.

B. Prepare the filling

    • 200g red beans
    • 3-4 cups water
    • 65g sugar
    • 80g cooking oil (I used coconut oil)
    • 10g cornstarch or wheat flour + 2-3 tsp water
    • 35g barley malt syrup (or 80g sugar)


    Note: The filling can be made in advance and let cool completely before shaping with the mooncakes. Wrap the filling while waiting for the dough so that it won’t turn dry. Use a pressure cooker or add 1/4 tsp baking soda to the beans to cook faster.

    Smooth and soft red bean paste filling makes the nice balance with the earthy matcha moon cakes

    1. Wash and soak the beans in warm water overnight.
    2. Drain and bring the beans and water to a boil in the saucepan.
    3. Lower the heat to medium-low and cook until the beans are soft and tender.
    4. Place the cooked beans with water in a blender and blitz until smooth.
    5. Strain the mixture into a bowl through a sieve to get rid of any lumps and skins.
    6. Stir the mixture with sugar and ⅓ of the oil in a pan on medium heat.
    7. Stir in another ⅓ of the cooking oil after 3-4 mins and the rest of the cooking oil after 2 mins. Stir well and constantly for another 5 mins to mix. The mixture should still be liquidy.
    8. Add the cornstarch mixture and malt syrup  into the beans and mix well.
    9. Keep stirring over low heat until you get a thick smooth paste that can form into a firm ball.
    10. Shape the filling into balls and wrap them with cling film.

    C. Mold the mooncakes

    • A 100-g sized mooncake spring mold
    • A scale
    • Rolling pin (or use a clean wine bottle – truly classy!)
    • Flour for dusting
    • Oil + brush
    • Baking tray lined with SilPat or parchment paper

    Tips: It’s better to use oil rather than flour  to make the molds non-stick as flour tends to be stuck in the nooks and crannies which makes the shape of latter mooncakes less defined and cleaning much more difficult. Also, the mooncakes coated with oil tend to hold their shape in the oven better

    After resting, the dough should be more elastic and less sticky. If it’s still a bit too dry, add a bit more golden syrup/honey/oil and knead lightly. Add a bit more flour if the dough feel too sticky or wet.

    Molding moon cakes using the special moon cake spring mold to create the beautiful pattern on top of the cake

    The photo shows how molding moon cakes looks like. The cake in the photo is traditional flavoured moon cake


    1. Scale and divide the dough into small equal portions. Cover the dough with damp towel during this step to prevent it from drying out.
    2. Dust your hands and shape the pieces of dough into small balls. Dusting hands helps prevent over-flouring the dough and drying it out
    3. Slightly dust the rolling pin and roll the dough into a circle disk twice the diameter of the filling balls and with the edge being a bit thicker than the center. Don’t roll too much as the skin is too thin to wrap around the filling.
    4. Put the filling in the dough’s center, gently wrap the dough tightly around the filling, leaving no air between the dough and the filling.
    5. Stretch the dough from the bottom to the top so that it completely and tightly wraps the filling. Make sure all the edges are sealed and the skin around the filling is an even layer. If there is air between the filling and the skin (you can detect this if you find a thicker or softer patch of skin on the cake), use a toothpick to poke out the air and then seal back the dough.
    6. Brush the inside of the mold evenly with a thin layer of oil.
    7. Dust a bit of flour on the flat working surface, put the mooncake balls into the molds and press it down onto the surface lightly.
    8. Remove the cakes from the mold carefully.

    D. Bake the mooncakes

      Note: The temperature should be lower than usual (below 170ºC) since matcha is sensitive and changes to a yellow color when cooked on a high heat. Also, a table-top oven will conduct heat quicker, so therefore you should adjust the temperature accordingly.

      Egg wash: 1 beaten egg + ½ tsp water

      1. Preheat the oven at 160-170 ºC (top and bottom heat) and prepare a baking tray lined with parchment paper. Don’t use the black baking tray as it conducts a lot of heat and will likely burn the bottom of your mooncakes.
      2. Transfer the mooncakes to the baking tray.
      3. Bake the matcha mooncakes at 1 rack below the middle rack (for a 5-rack oven) for 8-9 mins in 3 times.
      4. In between each time baking, remove, let it cool completely then brush 2 coats of egg wash. The egg wash should be thin and should only be applied once the cake is completely dry to avoid crack on the surface.
      5. After 3 times baking, remove from heat and let them cool before serving. Store in cool and dry places for up to 5 days.

      Beautiful and delicious matcha moon cakes filled with sweet and smooth red bean paste

      Here are your gorgeous earthy matcha mooncakes! Sip a cup of hot green tea, enjoy a slice of matcha mooncake, and celebrate the next full moon.


      If you love this recipe, please don’t forget to:

      October 05, 2016

      Interview ›

      Kenko Chat: Dates & Avocados with Lorena Salas

      Dates & Avocados Logo Cover Photo

      Happy October!

      A new month comes with a new special guest and a new marvelous matcha recipe for our favorite session Kenko Chat.

      Let’s welcome Lorena Salas from Dates And Avocados!

      Lorena was originally a maths and engineer teacher from Barcelona. These days she is a pastry and raw chef who recently graduated from Matthew Kenney Cuisine to specialise in raw and vegan desserts.

      Visit and follow Lorena and her amazing creations at:

      Lorena is here to tell us about the importance of nutrition and eating right. She will also share with us her favourite matcha dessert which we’re sure you’re going to love.


      Q: Can you tell us about yourself and why you became a recipe maker?

      Lorena Salas is a talented vegan raw pastry chef and a blogger from Dates & Avocados who enjoys eating healthy and creating delicious healthy desserts

      My name is Lorena and I’m a 32-year-old Spanish girl raised in Barcelona. I’m a civil engineer who is passionate about healthy food and yet obsessed with sweets and desserts. So last year I decided to change my professional career and become a chef.

      As a pastry chef, my goal is to make desserts a healthy pleasure everyone can enjoy without regrets. That’s why all my desserts are vegan and refined sugar-free.

      Q: Why are you interested in vegan and raw food? How is it good for our health?

      Vegan & healthy recipes from Lorena Salas (@datesandavocados)

      I decided to move to a vegetarian diet a few years ago after a trip to Peru and watching the shocking documentary “Earthlings”. Although the exploitation of animals is my main reason, it’s not the only one. I felt being vegetarian wasn’t enough and I progressively evolved to a vegan diet for health and environment reasons.

      Last year I started reading about the benefits of following a raw food diet and I was impressed. Although I don’t eat only raw food, I was so interested in discovering this amazing cuisine that I decided to become a raw chef, and that is what I studied at Matthew Kenney’s culinary school.

      Vegan healthy snacks & desserts from Lorena Salas (@datesandavocados)

      After a lot of research I am more than convinced that following a plant-based diet is the healthiest way to feed our bodies. We can eat delicious food and get all the nutrients we need while fighting against animal abuse and helping to maintain our planet.

      Q: How did you hear about matcha and how long have you used it?

      I discovered matcha for the first time two years ago during a wonderful trip to Japan and since then I’ve been completely addicted to it.

      Q: What is your favourite matcha recipe(s)?

      Vegan brownies and matcha latte recipe from @datesandavocados

      A matcha latte is one of my favourite things in the world, but a few weeks ago I started playing with matcha in my pastry recipes and I just love it! The colour and flavour of matcha is amazing.

      Matcha Chocolate Fig Vegan Raw cheesecake recipe by @datesandavocados

      Q: What do you like about how matcha benefits your health?

      Matcha is loaded with a high amount of antioxidants and it’s also my energy booster. It’s the perfect coffee substitute.  

      Thank you so much for your insights about eating right. It was great to talk about how and what we eat can have an impact on the environment. It is so important for all of us to be more conscious of what we’re consuming to protect this planet.

      We also hope to see more of your amazing vegan desserts in the future!


      As promised, we have the delicious matcha recipe shared by our awesome Lorena. It’s a vegan and raw dessert which is really easy to make. It’s so tasty you’ll want to share it with your loved ones.

      Matcha Blueberry Vegan Cheesecake

      Yields two 4-inch round molds

      No bake blueberry vegan matcha green tea cheesecake recipe - Lorena Salas @datesandavocados



      • ½ cup almonds
      • 1 tsp cashew butter
      • 1 tsp coconut sugar
      • 1 tsp maple syrup
      • 1 tsp coconut oil
      • Pinch of salt


      • 2 cups cashews, soaked
      • ½ cup almond milk
      • 4 tsp lemon juice
      • ¼ tsp vanilla extract
      • 1 tbsp maple syrup
      • 2 tsp coconut sugar
      • 2 + ½ tsp matcha tea
      • Pinch of salt
      • 2 tbsp coconut oil, liquid
      • ¼ cup fresh blueberries


      1. Pulse the almonds in a food processor until partially broken down
      2. Add and process the remaining crust ingredients until sticky but still crumbled
      3. Press the mix into two separate 4’’(10 cm) round molds, forming an even crust layer
      4. Freeze for 30 minutes until it firms up
      5. For the cream filling, rinse and drain the soaked cashews
      6. Blend all the ingredients (except the coconut oil and blueberries) in a high-speed blender until smooth
      7. Add the coconut oil and blend on a slow speed for just for a few seconds until incorporated
      8. Pour the cream over the base, and freeze for at least three hours
      9. Remove from the molds, and refrigerate the cheesecakes an hour before serving
      10. Garnish with matcha and blueberries and enjoy!


      We hope you liked this recipe from Lorena. You can get more awesome news from us by:

      September 28, 2016

      Recipes ›

      Homemade Vegan Matcha Green Tea Granola

      Oven baked vegan matcha granola with mixed nuts and seeds is the healthy breakfast to start your day

      Our brand-new favourite snack this week is made with matcha and loads of healthy ingredients - it is the Vegan Matcha Granola by Cherie Tu from @thrivingonplants.

      Cherie is one of the talented recipe contributors who has given us many brilliant matcha recipes in the past. She is a compassionate girl from Sydney who thrives on a vegan and plant-based diet.

      Cherie has previously created lots of easy but super delicious recipes, sharing them on:

      This recipe is a healthy delight. It’s freshly baked without using any oil or sugar, and is completely vegan.

      The granola is mixed with ingredients such as seeds, nuts, matcha green tea, and whole grains, making it super healthy, nutty and crunchy. You can create this recipe the day before and have it as a quick and delicious breakfast when you’re rushing out the door in the morning.

      Matcha Green Tea Vegan Granola


      • 2 cups Rolled Oats
      • ½ cup Buckwheat
      • 1 cup mixed Seeds & Nuts of your choice
      • ⅓ cup Shredded Coconut
      • 2 tsp Kenko Matcha
      • ½ cup Maple Syrup


      1. Mix all the dry ingredients until uniform.
      2. Add maple syrup to the mixture .
      3. Combine until well incorporated.
      4. Spread out  evenly on a baking sheet lined with parchment paper.
      5. Bake for 10-12 mins at 180oC.
      6. Allow it to cool down for 20 mins.
      7. Enjoy with your choice of yogurt, fruits or milk.

      Healthy mixed nut matcha granola is the perfect snack to replenish energy and mood at work and school

      This oven-baked, toasty, and oil-free matcha granola makes for a divine breakfast. Following is the video for you to see how this lovely snack is made in action.


      Love this recipe? Then, please don’t forget to:

      September 21, 2016

      Recipes ›

      Matcha Chocolate Dipped Cookies

       Soft chewy matcha chocolate dipped cookies are the awesome sharing treats for family and friends

      Matcha green tea cookies never get boring for anyone with a sweet tooth.

      So for this week, the Kenko Tea team have another delightful matcha recipe, Matcha Dipped Chocolate Cookies, shared by Jennifer Forsyth from @jforsyth820.

      Jennifer loves hanging out with her baby cat, Sprocket, and enjoys making new recipes, while always in search of the next best food to enjoy. You can find out more about her delicious recipes through her instagram.


      Jennifer’s Matcha Dip Chocolate Cookies are super fun and easy to make. You can bake the matcha cookies in any shape you desire. Jennifer has shaped her cookies into stars, which are super cute!

      The combo of matcha and chocolate flavours will definitely satisfy both your chocolate and matcha indulgence. They are the perfect treats to bring to share with your loved ones or enjoy by yourself.

      Chocolate Dipped Matcha Green Tea Cookies

      Yield: About 18 cookies


      • 1 cup of all-purpose flour
      • 1 tbsp matcha
      • 1 stick butter, at room temperature
      • ¼ cup powdered sugar
      • ⅛ tsp salt
      • ¼ cup Ghirardelli 60% cacao bittersweet chocolate baking chips. You can use milk, semi-sweet or white chocolate - whatever you prefer.
      • Cookie cutters (optional)


      1. Sift together flour, matcha and salt in a bowl.
      2. Cream butter and powdered sugar in another bowl until light and fluffy, with a stand or hand mixer.
      3. Mix in the flour mixture on low speed until just incorporated.
      4. Cover the dough with plastic wrap and refrigerate for 30 minutes.
      5. Roll out the dough into ¼-inch thickness on a lightly floured surface.
      6. Cut out the cookies with a cookie cutter.
      7. Place the cookies on a baking sheet lined with parchment paper
      8. Refrigerate for another 15 minutes.
      9. Bake cookies in a preheated oven at 177 C for 10-12 mins.
      10. Remove from the oven and transfer to a wire rack to cool completely before continuing.
      11. Melt the chocolate in the microwave on high, stirring regularly.
      12. Dip half of the cookie (or the whole if you like) in chocolate.
      13. Let the excess drip off and place the cookies on parchment paper.
      14. Refrigerate for 10 minutes and then dust with extra matcha powder if desired.

      Freshly baked toasty Matcha Green Tea Cookies dipped in chocolate are the best of both world

      Voila! Super easy but so tasty, right? We hope you enjoy the recipe and have fun baking.


      If you love this recipe, then please don’t forget to:

      September 14, 2016

      Recipes ›

      Vegan Poppy Seed Matcha Banana Muffins

       Vegan Matcha Green Tea Poppy Seed Muffins Recipe make the healthiest breakfast dessert for your weekend!

      Happy September!

      A new month has brought us a new matcha video recipe to try.

      This week’s challenge is the most loved breakfast choice at Kenko Tea. With a twist of healthy ingredients like matcha and poppy seeds, you can make yourself a healthy, yet still delicious, breakfast to start your day.

      Let’s bring it: Vegan Matcha Poppy Seed Muffins by our favourite recipe maker Tess Begg.

      Tess is passionate about vegan foods and has created many delicious recipes over the years.

      She is also a fan of Kenko Matcha and has had created numerous vegan matcha recipes for us in the past. You can check out Tess and her awesome creations at:

      Tess’ muffins are the healthy choice for breakfast as the ingredients are unrefined, dairy-free and vegan. They are also easy to make. The matcha muffins are moist and fluffy, with the nuttiness of poppy seeds and the mild sweetness of matcha green tea. You’ll definitely love them for breakfast or whenever you crave something sweet and healthy.

      Vegan Poppy Seed Matcha Green Tea Muffins

      Vegan matcha green tea poppy seed muffins are so fluffy and moist with no dairy and refined sugar added


      • 1/2 cup unrefined cane sugar, or substitute for any sugar
      • 1/4 cup brown rice malt syrup, or substitute for any syrup, except honey
      • 1 medium ripe banana
      • 1 cup buckwheat flour
      • 3 tbsp poppy seeds
      • 1 tsp baking soda, or substitute for baking powder
      • 1 tbsp matcha powder
      • 1 tbsp almond milk, or substitute for any dairy-free milk


      1. Beat the sugar, malt syrup and banana until combined
      2. Mix in the flour, poppy seeds, baking powder and matcha
      3. Add the milk and mix until incorporated
      4. Pour the batter into muffin cups lined with parchment paper
      5. Sprinkle some poppy seeds on top
      6. Bake for 20 minutes in a preheated oven at 180°C
      7. Top with melted vegan chocolate and ENJOY!

      Vegan Green Tea Matcha Muffins with poppy seeds and melted vegan chocolate are healthy, dairy-free, sugar-free, and super tasty

      And there you have it - delicious aromatic and gorgeous green muffins to start your day with.

      Below is the video recipe for you to see how they are made. Enjoy baking!



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      September 07, 2016

      Interview ›

      Kenko Chat: Sophie Bertrand & Her Healthy Kitchen

      Sophie's Healthy Kitchen profile picture via @kittybertrand

      It’s September and Kenko Chat is back!

      We are excited to have another awesome guest for this month - Sophie Bertrand from Sophie’s Healthy Kitchen.

      Sophie is a recipe developer and health enthusiast. She has been researching health and nutrition, and experimenting with different healthy recipes, for years. Sophie finally started her own blog a couple months ago, documenting all her works from the previous years up until now.

      Below, Sophie shares with us her experience of becoming a health and nutrition blogger, insights about matcha as her favourite healthy food, and tips on how to be healthier.

      At the end of our chat, Sophie also details one of her favourite healthy matcha treats. So stay tuned right to the end!

      *All photos are credited to Sophie via @sophieshealthykitchen


      Can you please introduce yourself and your blog?

        Hi! I am Sophie Bertrand and I started 'Sophie’s healthy kitchen’ about 6 months ago! After gradually becoming obsessed with different ways to eat and live a healthy lifestyle, I decided to start blogging about it, and it kind of just grew from there.

        Sophie Bertrand profile picture from @sophieshealthykitchen

        I love spending time in the kitchen, experimenting with new flavours and ingredients. I only use plant-based ingredients when cooking or baking. A lot of nutritional research has gone into my cooking and baking, as I always like to make sure the food I eat and the recipes I share are of nutritional value.

        This month, September, I’ll start my masters in nutrition to become a registered nutritionist!

        What made you become a food and health blogger?

          I became so passionate about health and nutrition that I decided to start sharing my own healthy, alternative recipes.

          I haven’t always been that conscious of my health, so when I made the change to my lifestyle, I hoped to encourage other individuals to do the same.

          How did you hear about matcha? How do you like it?

          I started drinking green tea about 3 years ago and tend to drink up to 5 cups a day now. I probably heard about matcha through other health bloggers. I then got in touch with a few companies that distributed matcha powder who kindly sent me some samples.

          Healthy Matcha Green Tea Smoothie by @sophieshealthykitchen

          I absolutely love how pure matcha tastes - and how versatile it is! After experimenting with quite a few types of recipes I soon realised that you can enjoy matcha in so many ways. My favourite way to enjoy it is mix it into smoothies or use it in my raw truffle balls recipe. Matcha is packed with antioxidants and great for energy boosting.

          Vegan Matcha Truffle Bars and Matcha truffle balls via @sophieshealthykitchen

          What is your favourite matcha recipe?

          My favourite matcha recipe is my 'Lemon, coconut and matcha balls' recipe. These are my 3 favourite flavours to add to food and they all have so many great health benefits.

          Is there any health or nutrition tips you want to share with us?

          I would definitely say you should be drinking matcha daily. Like I said, it is so high in antioxidants, which is really important to have in your diet.

          Vegan healthy recipes made and shared by @sophieshealthykitchen

          Additionally, I like my diet to be extremely high in plant-based foods. I understand not everyone wants to cut out meat and dairy but you should try and eliminate it where you can. This will keep your body at a more alkaline, and healthier, level. Also remember to drink plenty of water throughout the day.

          - Thank you so much for your helpful health tips and interesting story, Sophie! We'd love to see more of your amazing matcha recipes in the future. And we wish you all the best with your Masters this September!


          If you want to know more about Sophie and her works, feel free to visit her at:

          As promised, Sophie has shared with us her lovely treat recipe: Vegan Matcha Coco Lemon Balls. With this recipe, you can choose to make your treats into bars or balls.

          Following is the list of ingredients. You can find the rest of recipe here.

          Matcha Coco Lemon Vegan Balls

          Vegan Raw Matcha Lemon Coconut Truffles Recipe via @sophieshealthykitchen

          • 1 cup desiccated coconut
          • ¼ cup ground almonds
          • ¼ cup coconut milk
          • ½ tsp vanilla extract
          • 1 tbsp maple syrup (or agave)
          • 2 tbsp coconut oil
          • 2 tsp lemon juice, freshly squeezed
          • 1 tsp matcha green tea powder
          • 100g vegan dark chocolate


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