An elegant Matcha mousse that boosts energy and is simple to make. Add in 3-ingredient macadamian nut fudge, and the nutrition in this snack is just silly.
Matcha Mousse + Macadamian Nut Fudge
This matcha mousse is easy to make and quite healthy, using matcha and cashew cream as the base.
Cashew cream in general is a delightful healthy creamy treasure that can be used to replace dairy cream in a myriad of situations. It provides all the protein and vitamins that cashews provide and is the perfect base for both sweet and savory recipes.
Here, adding in matcha to a sweetened version, and the nutrition is through the roof!
Also, drop in a few macadamian nut fudge chunks made from just two healthy ingredients, and well, the nutrition is now just silly.
How Healthy is Cashew Cream?
Well first of all, do you even know what cashew cream is? Well, of course you do! But I'm going to spell it out for those who don't.
Cashew cream in a plant-based alternative to dairy creams.
It is simple to make, just blend raw cashews (not cashews that have been salted and roasted) with water at a ration of 2 parts cashews to 1 part water. For instance, here, I blended 1 cup of cashews with ½ cup of water.
That's just the foundation of the recipe. From there you can change it's direction to become sweet (add things like maple syrup and vanilla) or savory (add lemon juice) and use it as a veggie dip.
Cashews are nutritious - full of nut-based proteins - after you remove the phytic acid so the body can aborb them properly. You do this by soaking the nuts at least 4 hours; I soak overnight. Specifically, cashews are full of vitamins and minerals that support good heart health, the eyes, weight control and blood pressure.
Here, I went further and turned my cashew cream into a sweet one with Matcha tea mixed in. The result is a kind of Matcha mousse, creamy and tangy and full of nutrition.
How Healthy is Matcha?
Matcha tea, the crushed leaves from a matcha plant, are considered highly nutritious, even if it is trendy at the moment. Specifically, because whole leaves are used, match is a more potent form of green tea, which in of itself is considered nutritious. Always buy ceremonial type though; don't buy culinary even though it's less expensive. It tastes too bitter. I love this brand but if you need to buy domestically, another brand is linked in the recipe.
Both types of tea do things like boost energy gently (as opposed to the quick caffeine rush from coffee), speed up metabolism, and block certain diseases.
Once mixed, this matcha cashew cream tastes sweet and tangy, like an elegant mousse. It can be served alone or with toppings. And easily lasts a week in the frig or a few months, frozen. This green color can vary depending on the brand of matcha you choose. Also I found if I add the match tea to the water used to blend up cashew cream, I get a deeper green, rather then just throwing the powder in the blender.
To make this recipe even more fun, I topped it with a variation of my 2-ingredient fudge here. Only in this version, I mixed in crushed macadamian nuts. If you don't have those, feel free to mix in any nuts or seeds your prefer.
You can choose your chocolate, but be sure it is high quality. Here are some awesome brands:
Chocolov, Alter Eco Organic Chocolate.
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Matcha Mousse + Macadamian Nut Fudge
Matcha Cashew Cream
Make the Matcha Cashew Cream
- Warm the water a bit, either by nearly boiling or microwave. Stir the matcha into the water until it dissolves. Matcha isn't that easy to dissolve so work hard. If you have a matcha wisk, that's even better.Then add both the matcha water and rinsed, soaked cashews into the blender and process until creamy.Add in the rest of the ingredients and blend until creamy. Taste-test and adjust for sweetness at this point.Refrigerate the cream for at least an hour before serving for best flavor. I serve ½ cup per person, topped with coconut cream or yogurt and, of course, chunks of macadamian fudge.
Make the Macadamian Nut Fudge
- Line a loaf pan with parchment paper.Put the nut butter and chocolate chips in a 2-cup pyrex measuring cup, and then put that cup with hot-to-boiling water. Melt both, swirl together with a spoon. Don't let any water splash into your fudge!Crush your macadamians in a dishcloth, using the bottom of a jar. Stir them into the mixture.When fully blended, pour into the loaf pan and refrigerate for 30 minutes or more before cutting with a knife dipping in hot water and dried. (do this repeatedly to get clean cuts.)We have kept the fudge in the refrigerator for about a week before we ate it all. And in the freezer for at least 3 months before if began to dry out.