Skip to main content

Matcha-Maca-Cacao Tricolor Treats

Is it a chocolate? A candy? A dessert? A sweet? A chocolate? I have no idea what to call these but I DO know that they are yummy and a treat!

Matcha-Maca-Cacao Tricolor Treats

They are based on a fairly standard cashew and coconut butter template but supercharged with:

1 An antioxidant rich MATCHA green layer, boasting calming, detoxifying and metabolism boosting benefits;
2 An energising and hormone balancing MACA white layer;
3 An antioxidant, blood pressure lowering and mood enhancing RAW CACAO brown layer.

Naturally, they are also free from refined sugar free and dairy as well as containing plenty of good fats, minerals and fibre from the coconut and cashews. Cashews are notably a source of magnesium, vital for healthy bones.

Yummy AND healthy x

Matcha Maca Cacao Tricolor Treats

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Vegan, Raw

Makes 15-20 depending on moulds

1 cup raw unsalted cashews
1 cup unsweetened dessicated coconut
2 tsp vanilla extract
pinch salt
1 tsp matcha green tea pwder
1 tsp maca powder
2 tsp raw cacao powder
optional: 2 tsp maple syrup

1. In a high speed food processor add cashews, coconut, vanilla and salt.
2. Blend until smooth and creamy, scraping down the sides every so often when needed. This takes 5-10 minutes (and patience). Mixture should resemble a smooth thick cashew nut butter.
3. Remove mixture from food processor and divide into 3 bowls.
4. In first bowl add matcha and mix to combine thoroughly. Fill silicone moulds (I use the type used for chocolate making) one third full, ensuring neat and flat for a clean line when turned out of mould.
5. Pop in freezer while making the maca layer by adding maca to the second bowl and mixing to combine.
6. Remove silicone mould from freezer and neatly layer on a maca white layer on top of the green layer, smoothing the surface as before.
7. Return to freezer while preparing the cacao layer.
8. Mix cacao into final bowl until well combined.
9. Retrieve silicone mould from freezer and layer on third and final layer, smoothing the tops neatly (this will be the base and they will not sit flat if not smooth).
10. Refrigerate to set before turning out of mould.
11. Try not to eat them all at once and store at least some in the fridge or freezer in an airtight container!