Macadamia and Matcha Ice Blocks

Matcha and Macadamia Ice Blocks

Matcha layer

(makes 6 ice blocks)

1 cup of coconut cream

1 Tbsp Matcha, culinary grade

1 Tbsp pumpkin seed butter

2 Tbsp maple syrup

1 Tbsp coconut oil

pinch of salt

 

Place all of the ingredients into a blender of jug if using a stick blender.

Blend for 2 minutes until smooth. Don’t go over blend, as you will incorporate too much air.

Divide the mixture between 6 ice block moulds, place the stick in and freeze for one hour.

 

Macadamia layer

1 cup coconut cream

2 Tbsp macadamia butter

1 Tbsp maple syrup

1 Tbsp coconut oil

The seeds from one vanilla pod

 

Place all of the ingredients into a blender of jug if using a stick blender.

Blend for 2 minutes until smooth. Don’t go over blend, as you will incorporate too much air.

Pour the mixture on top of the frozen matcha layer.

Freeze for one hour

 

 To finish

6 Tbsp almond milk

1/3 cup macadamia nuts finely chopped

1/3 cup coconut oil

1/3 cup cocoa powder

1 Tbsp maple

 

Pour a Tbsp of almond milk on top on the frozen ice block, sprinkle over finely chopped macadamia, freeze until solid.

 

To make the chocolate.

Place the coconut oil in a large bowl, place the bowl on top of a boiling pot of water, gently melt the coconut oil.

Once melted remove from the heat and add the cocoa powder and maple, whisk until smooth. Set aside for 10 minutes and allow to cool and thicken.

Once the chocolate is a thicker consistency, remove the ice blocks from the moulds and dip each ice block into the chocolate, dust with matcha to finish