This is for all the matcha lovers out there! Personally, I believe that matcha goes so well with chocolate as the creamy sweetness chocolate brings out the matcha flavours really well.
These would make the perfect dessert or post-workout treat as they are packed with protein (12g per cup), healthy fats, fibre from the chickpeas and just an all-around wholesome treat to have on hand!
*Tip: I would highly recommend use of silicone mould trays just because its already non-stick and pliable so it allows you to “pop” the cups out.
Here is the recipe:
MATCHA WHITE CHOC COOKIE DOUGH PROTEIN CUPS
(gluten-free, oil-free, no-bake, macro-friendly)
Makes: 5 cups (per cup- cal: 218, P: 12g, F: 10g, Carbs :19g )
INGREDIENTS:
Cookie dough layer:
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1 can (400g) of chickpeas, drained & rinsed
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1/4 cup vegan vanilla protein powder
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2 tablespoons cashew butter
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1 tablespoon maple syrup
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Dash of water if required
-
50g of vegan white chocolate, chopped finely
MATCHA LAYER:
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1 teaspoon matcha powder ( I used @unicornsuperfoods )
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2 tablespoons vanilla coconut yoghurt ( I used @cocobella )
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Optional: add maple syrup if using unsweetened yoghurt
CHOC TOPPING:
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60g dark chocolate
METHOD:
1. COOKIE DOUGH LAYER: blend all the ingredients, except the white chocolate in a food processor/blender until smooth. Stir in the white choc chunks. Divide the dough between 5 silicone moulds. Set in freezer for at least 30 mins until set
2. MATCHA LAYER: mix the matcha powder & coconut yoghurt until smooth. Spread over the cookie dough layer. Return to the freezer to set for at least 30 minutes
3. TOPPING: melt the dark chocolate in intervals in the microwave. Pour a thin layer of the choc topping over the matcha layer across all cups. Return to freezer for at least 30 mins to let the cut fully set before popping them out of the moulds.
ENJOY!!!