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.
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RAW ALMOND MATCHA CAKES
- Yield: 4-6 servings
Ingredients
- 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)
Instructions
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.
wow this is such a unique combo of ingredients! and very healthy might i add!!! love the use of coconut oil and raw almond pulp!
wheat grass and tahini are both very strong in flavor (to me at least!) – how did it taste in a dessert form?
Thanks Junia! I prefer savory over sweet in desserts, and I like this because the tahini gives it a rich taste and the salt is a perfect accompaniment to that. I actually only taste a mild hint of wheatgrass here — the combo is definitely strange, but it works!
oh yes! I am a die-hard almond lover and a HUGE fan of matcha.
must. try. now.
also, beautiful photo!!
Thanks Allyson!
Matcha powder is such a fantastic thing to have around. I use it as a natural food colouring in baked goods, and it never fails to disappoint.
Thanks Juanita! Matcha is such a fantastic ingredient to have around!
Those look amazing.Great use of the almond pulp. "kawaii"… does someone speak Japanese?
I speak some Japanese. "Kawaii" means "cute".
So I made these for desert, and was so pleased at how beautifully they came out even though I had no agave or wheat grass. The green tea powder was not turning the doe green like yours, even after I tripled the amount. So, what I ended up doing that worked splendidly, was rolling the doe into little balls, and then rolling the balls into a coating of green tea powder. I then topped each one with a little sprinkling of Okinawan brown sugar. These were absolutely amazing! Big hit for the dinner party I hosted which I also made your mock chicken stir fry, and spicy king oyster scallop rolls!
Leila, I love your adaptations … it makes me want to try them out!!