Since I recently began making my own almond milk, I have a lot of leftover almond pulp lying around that I need to repurpose. I originally had a plan to add some spices and chocolate to the pulp to flavor and bind it together, until I came across some forgotten matcha powder in the back of my cabinet. I immediately decided I’d use that for its unique flavor, vast nutritional properties and brilliant green color. The result were these delicate, tiny and super-kawaii cakes.
RAW ALMOND MATCHA CAKES
Yield 4-6 servings
- 2 cups raw almond pulp
- 1/4 cup raw agave syrup
- 1/2 TB matcha powder
- 1/2 TB wheatgrass powder
- 1 TB raw virgin coconut oil (at room temperature)
- 1/4 cup tahini
- 1/8 tsp salt (or more to taste)
Combine all of the ingredients in a large bowl. Using your hands, incorporate well and shape using cookie cutters or form into balls. Refrigerate between waxed paper for about an hour to set.