The combination of matcha and coconut is simply beautiful; the contrast of the bitter cacao…truly sensational. Lightly sweet, crumbly, no baking required, these macaroons are a delicious healthy treat that you can whip up in minutes!
Happy Patrick’s Day!!! I made one more green recipe that you can whip today for a bit of last minute tasty fun! The feedback on the key lime pie has been awesome with a few people having already made it themselves as well as one of my taste testers making a sing and dance about it like he never has food before! Chuffed would be an understatement!
I was going to just make more matcha fudge but figured I should do some experimenting while I have it in my possession…I caved and bought a little more, just couldn’t help myself! So an alternative keto fudge has been whipped up in its place because I basically feel like I can’t leave the house in the morning without a chunk and these macaroons fill the matcha void!
It’s been a while since I made my no bake chocolate macaroons but they are still firmly implanted in my taste bud memory as pretty darn epic. I just loved the fact that I didn’t have to switch on the oven though a teeny bit of patience is required before dunking them in the cacao paste or else you’ll end up with a crumbly mess!
I made some nice generously sized macaroons using my ice cream scoop though they would look even more pretty if a little daintier! Not to self, buy a small ice cream scoop for cookie making…because who wants a small scoop of ice cream!!!
I opted for no honey in my batch but I know they work perfectly well with the addition of 1-2 tbsp if you prefer something a little sweeter. Personally I love the natural flavour and sweetness of the matcha, coconut and vanilla. They need no more for my sugar deprived palate…and it’s good to know I can nibble on one bright and early in the morning pre workout without an impending sugar rush.
Drizzled and dunked in raw cacao paste (again sweetened if you wish!) , little pieces of freeze dried raspberry are purely there for aesthetics…at least I’m honest! Some ground pistachios over the top could also be a mighty addition!
I have officially two of these left and I haven’t shared…something’s, especially matcha and unsweetened things, are just not made for sharing! I’ve been crumbling them over a new homemade yogurt alternative of an evening…watch out for the recipe over the next week! It’s a doozy and oh so simple!
What’s your favourite no bake treat? Any alternative matcha recipes I need to know about?
Matcha No Bake Macaroons
Prep Time: 15 minutes + 1 hour to set
Cook Time: Nada!
Keywords: raw dessert snack coconut coconut butter matcha green tea
Ingredients (8 – 9 large macaroons)
- 1.5 cups (120g) unsweetened desiccated coconut
- 1/4 cup (25g) ground almonds or almond flour
- 3 tbsp (45g) raw cashew butter
- 3 tbsp (45g) coconut oil
- 2 tbsp (28g) coconut butter
- 1/2 tsp vanilla extract or seeds from half a fresh vanilla pod
- 1/2 – 1 tbsp matcha green tea powder
- 1-2 tbsp honey/maple syrup (optional); leave it out entirely for a keto friendly snack!
- 1/4 cup (60g) raw cacao paste
- 1 tsp coconut oil
- 1/2 tbsp honey (optiona!)
Mix together almonds/flour, coconut and matcha green tea powder.
Melt coconut oil and butter in the microwave or in a pot over a medium heat. Whisk in raw cashew butter until well combined along with vanilla extract or seeds. Add in honey at this point if using (or maple syrup for sweetened vegan friendly version!).
Add wet to dry and stir well to combine. leave to sit for 5 minutes. Press mixture into a medium sized ice cream scoop, pop out on to a lined baking tray and once all the mixture has been used up place in the freezer for 10-15 minutes.
Melt cacao paste and coconut oil; whisk in honey if using or leave as is for a bitter cacao crunch!
Dunk the base of each macaroon in the chocolate and drizzle and little over the top. Return to the lined baking tray as you do so. Sprinkle with freeze dried raspberry pieces if desired for a pop of pink!
Allow to firm up fully in the fridge and for the chocolate to set for 30 minutes. Remove 5 -10 minutes before serving depending on the temperature of the environment you’ll be devouring them in! Store in the fridge in a seal tight container for up to one week, possibly longer or in the freezer for up to one month.