Matcha Green Tea Mousse Cups (raw)

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Can I just tell you how obsessed I am with matcha green tea right now? Aside from the fact that it is so delicious any way you make it, it is also LOADED with nourishing health benefits!

Matcha green tea has more than 10x the antioxidants of one cup of regular green tea! This is because you’re consuming the entire leaf instead of steeping the leaves in hot water, then drinking that. These leaves are hand picked and packed with chlorophyll which helps to detoxify your body, boost your immunity, gives you focus while also calming the body, helps boost your metabolism and burn calories,and provides essential vitamins and minerals. All this in one cup of matcha?! You got it! So give it a try, it’s definitely worth your while!

Further Food Nutritionist Commentary:

I love how green tea has made it’s way into dessert! Matcha is the healthiest form of green tea as we consume the entire leaf this way providing us with 10 times the antioxidants and health benefits of regular green tea. In this bite size dessert you not only get antioxidants you are also getting energy from a variety of healthy fats including avocado, coconut and coconut oil! And, while being moderately sweet this treat won’t spike your blood sugar thanks to natural sweeteners including agave and coconut.

By Amy Shapiro, MS, RD, CDN
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Matcha Green Tea Mousse Cups (raw)

  • Prep Time: 10 min
  • Cook Time: 3 hours
  • Servings: 5

Ingredients

Oat Coconut Crust:

1/2 cup gluten free uncooked steel cut oats
1/2 cup shredded coconut
2 tablespoons raw mesquite powder
2 tablespoons coconut oil
1 tablespoon avocado oil
1 tablespoon raw clear agave

Matcha Green Tea Mousse:

2 avocados
2 tablespoons coconut butter
1 tablespoon coconut oil
1/2 cup unsweetened almond milk
2 teaspoons raw clear agave
2 tablespoon shredded coconut

2.5 tablespoons matcha powder or Mindful Matcha

Instructions

For the crust:
1. Put all these ingredients into a food processor, NutriBullet, or high-speed blender and mix until they are all combined.

2. In a cupcake tin, scoop the mix out evenly into 4-5 cups and firmly press them into the mold so they hold their shape.

3. Put the tin in the freezer to set while you make the mousse.

For mousse:
1. I think you know where I’m going this time. Load it all into your mixer and get those ingredients combined! When the mousse is ready, it will be creamy and smooth. You may need to add a bit more almond milk to smooth it out.

2. Pull your cupcake tin out of the freezer and pour this mix on top of your crust.

3. Top with blueberries and freeze for 3 hours to solidify the mousse.

For the crust: 1. Put all these ingredients into a food processor, NutriBullet, or high-speed blender and mix until they are all combined. 2. In a cupcake tin, scoop the mix out evenly into 4-5 cups and firmly press them into the mold so they hold their shape. 3. Put the tin in the freezer to set while you make the mousse. For mousse: 1. I think you know where I’m going this time. Load it all into your mixer and get those ingredients combined! When the mousse is ready, it will be creamy and smooth. You may need to add a bit more almond milk to smooth it out. 2. Pull your cupcake tin out of the freezer and pour this mix on top of your crust. 3. Top with blueberries and freeze for 3 hours to solidify the mousse.

Nutrition Information

Per Serving:  Calories: 365; Total Fat: 28g; Saturated Fat: 20g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 23mg; Potassium: 84mg; Carbohydrate: 26g; Fiber: 5g; Sugar: 10g; Protein: 5g

 

Nutrition Bonus:   Iron: 5%

Crazy for Matcha? Get our Mindful Matcha here!

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