Raw Cacao & Matcha Macaroons with a touch of lime and mint, dipped in Dark Chocolate. When I posted the Matcha Roll recipe I received a few requests from my friends asking me to share more Matcha green tea recipes. So today I’m sharing one of my favorite recipes from last year.
I personally love Matcha, its powdery texture, earthy fragrance and aroma its lends to the key ingredients, for example ice creams, rolls, cookies, cakes and in this case Matcha macaroons. So, when you are in the mood of making cookies or macaroons and wanted to dress up them with a little something, I strongly recommend adding Matcha green tea powder to your recipes be as creative as you like. Just a few teaspoons of this magical green powder and they will taste soo much better and the health benefits of Matcha are quite amazing! So look for pure, organic, quality Matcha, and enjoy it in moderation. For my macaroons recipe, I kicked it up by dipping them in some melted raw chocolate. Enjoy these gorgeously green color macaroons!
Not obsessed with Matcha yet? These Macaroons will do the trick;) So, here you go – my recipe for homemade Macaroons
Ingredients for Macaroon Base:
2 cup almond meal
2 cup finely shredded coconut
3 tbsp + 1 tsp coconut oil
3 tbsp coconut nectar or your preferred sweetener to taste
Place all ingredients into a food processor fitted with the S blade and process until well combined (stick together). Spoon half the mixture into a bowl and set aside.
Ingredients for the Matcha Macaroons:
half of the Macaroons Base
juice of 1/2 lime
2 tsp Matcha green tea powder
Add remaining ingredients (matcha powder and lime) and process until well combined. Remove mixture from food processor and pour into a bowl, and set aside.
Ingredients for the Cacao Macaroons:
half of the Macaroons Base
6 dates, soaked
2 tsp raw cacao or carob powder
few drops mint extract
Puree the dates and cacao powder together in a food processor. Place the another half base into a food processor, add mint extract and process until well combined. Remove from food processor and form into a loaf, then roll flat with a rolling pin about 1/4 inch thick. Use cookie cutters to create the desired shapes. Place cookies on a sheet of baking paper, let sit them in the freezer (about an hour).
Ingredients for Filling:
1+ 1/2 cup cashew, soaked
juice of 1+ 1/4 lime
1/8 cup coconut milk, homemade preferred
1 heaped tsp coconut oil
Place all ingredients into a food processor fitted with the S blade and process until smooth. Take the Cacao cookies and spread the filling over the cookies about 1/4 inch thick, then top with the Matcha cookies. Let sit them in a freezer about 2- 3 hours to set.
Ingredients for Chocolate coating:
1/4 cup raw cacao powder
1/4 cup raw cacao butter, melted
1 tsp coconut oil, melted
1 tsp coconut nectar
pinch of salt
Melt coconut oil and cacao butter, add cacao powder and slowly whisk together until the mixture is smooth.
Ingredients for Decorations:
1/4 cup finely shredded coconut
1 tsp Matcha powder
In a bowl mix all the ingredients together.
Once all set, dip each macaroon into the chocolate, sprinkle with shredded coconut and place them on baking paper.
Decorate and Enjoy!
Store in the fridge.
Do you use Matcha for baking? If so, would love to hear from you. If you have raw or vegan savory recipes for Matcha, please also share your ideas by commenting bellow. Thank you! Xo
- FOR MACAROON BASE:
- 2 cup almond meal
- 2 cup finely shredded coconut
- 3 tbsp + 1 tsp coconut oil
- 3 tbsp coconut nectar or your preferred sweetener to taste
- FOR MATCHA COOKIES:
- half of the Macaroons Base
- juice of ½ lime
- 2 tsp Matcha green tea powder
- FOR CACAO COOKIES:
- half of the Macaroons Base
- 6 dates, soaked
- 2 tsp raw cacao or carob powder
- few drops mint extract
- FOR FILLING:
- 1+ ½ cup cashew, soaked
- juice of 1+ ¼ lime
- ⅛ cup coconut milk, homemade preferred
- 1 heaped tsp coconut oil
- FOR CHOCOLATE:
- ¼ cup raw cacao powder
- ¼ cup raw cacao butter, melted
- 1 tsp coconut oil, melted
- 1 tsp coconut nectar
- pinch of salt
- FOR DECORATION:
- ¼ cup finely shredded coconut
- 1 tsp Matcha powder
- FOR MACAROON BASE - Place all ingredients into a food processor fitted with the S blade and process until well combined (stick together). Spoon half the mixture into a bowl and set aside.
- FOR MATCHA COOKIES - Add remaining ingredients (matcha powder and lime) and process until well combined. Remove mixture from food processor and pour into a bowl, and set aside.
- FOR CACAO COOKIES - Puree the dates and cacao powder together in a food processor. Place the another half base into a food processor, add mint extract and process until well combined. Remove from food processor and form into a loaf, then roll flat with a rolling pin about ¼ inch thick. Use cookie cutters to create the desired shapes. Place cookies on a sheet of baking paper, let sit them in the freezer (about an hour).
- FOR FILLING - Place all ingredients into a food processor fitted with the S blade and process until smooth. Take the Cacao cookies and spread the filling over the cookies about ¼ inch thick, then top with the Matcha cookies. Let sit them in a freezer about 2- 3 hours to set.
- FOR CHOCOLATE - Melt coconut oil and cacao butter, add cacao powder and slowly whisk together until the mixture is smooth. Once all set, dip each macaroon into the chocolate, sprinkle with the mixture of matcha and shredded coconut and place them on baking paper.
