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Home » Breakfast and Brunch » Raw Almond Matcha Cakes

May 19, 2011

Raw Almond Matcha Cakes

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Raw Almond Matcha Cakes

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

RAW ALMOND MATCHA CAKES


  • Author: olivesfordinner.com
  • Yield: 4-6 servings
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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.

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Filed Under: Breakfast and Brunch, Sweet

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Reader Interactions

Comments

  1. Junia says

    May 19, 2011 at 4:42 pm

    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?

    Reply
  2. erinwyso says

    May 19, 2011 at 9:20 pm

    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!

    Reply
  3. Allyson says

    May 21, 2011 at 5:29 am

    oh yes! I am a die-hard almond lover and a HUGE fan of matcha.

    must. try. now.

    also, beautiful photo!!

    Reply
  4. erinwyso says

    May 21, 2011 at 12:39 pm

    Thanks Allyson!

    Reply
  5. Juanita says

    May 25, 2011 at 7:59 am

    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.

    Reply
  6. erinwyso says

    May 25, 2011 at 10:17 am

    Thanks Juanita! Matcha is such a fantastic ingredient to have around!

    Reply
  7. Alexis says

    August 8, 2011 at 10:20 pm

    Those look amazing.Great use of the almond pulp. "kawaii"… does someone speak Japanese?

    Reply
  8. Leila A. Fortier says

    April 7, 2013 at 6:24 am

    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!

    Reply
    • erinwyso says

      April 7, 2013 at 2:10 pm

      Leila, I love your adaptations … it makes me want to try them out!!

      Reply

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