Mizuba on DesignLoveFest - Raw Matcha Macaroons!

Mizuba on DesignLoveFest - Raw Matcha Macaroons!

July 21, 2015

Mizuba fan and popular blogger It's Me, Charlotte, shares a divine recipe for raw Mizuba matcha, coconut macaroons!

Read it here.

Words & images by It's Me, Charlotte on Design Love Fest

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Raw healthy Japanese Matcha Macaroons Recipe by Its Me, Charlotte

We’re always working to keep things balanced around here, enjoying the finer things in life but also maintaining a healthy and active life. we like to post a little something for everyone and that’s why we’re trying out some super clean recipe posts from charlotte who runs a blog centered around living a vibrant healthy life! she take gorgeous photos and we’re excited to share this first post from her on a paleo and vegan friendly dessert. let us know what you think and if you’re interested in more recipes like this one! and welcome, charlotte!

 

Best Culinary Organic Matcha for Green Tea Macaroon Recipe

 

“What better way to have fun living a healthy lifestyle than with nutrient-dense and power packed treats!? These Raw Matcha Macaroons are made with healthy fats from coconut, a little bit of raw honey and the uber superfood matcha! Matcha is a stone ground green tea and is a fantastic source of amino acids, catechins, vitamins A & C and even aids in blood sugar regulation. You can be sure that these raw macaroons have a balanced amount of fat and blood sugar regulating properties to help your body mediate a blood sugar spike from the natural sugar found in the honey. Enjoy!” – Charlotte

Ingredients:

• 2.5 cups finely shredded coconut, divided into 1.75 cups, and .75 cups

• 2 tablespoons melted extra virgin coconut oil

• 3 tablespoons coconut nectar for the vegans or raw honey

• 2 tablespoons coconut milk

• 1 teaspoon vanilla extract

• 1 teaspoon high-quality Mizuba Culinary matcha

• 1/8 teaspoon sea salt

Method

1. Add 1.75 cups finely shredded coconut and process in a food processor until a thick paste forms. This will take approximately 2 minutes.

2. Add the rest of the ingredients and process for another 30 seconds or until combined. Next, add the remaining .75 cups of finely shredded to the coconut and pulse 2-3 for approximately five seconds until well combined.

3. Using a cookie scoop (or your hands) make small balls with the dough. This should yield about 10 macaroons. Sprinkle with flake salt and/or hemp seeds. Refrigerate until firm and then devour!



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