I’ve been on a matcha kick lately. Traditionally introduced in Japan as part of meditation, it is an incredible source for antioxidants, detoxification, enhances mood/concentration, and boosts metabolism. Additionally, it helps fight cancer, calms the mind/relaxes the body, and is an excellent source of vitamins. I typically enjoy matcha as a warm beverage, but decided to try it as a dessert component today. Subtly sweet, this creamy treat needs nothing but your smile.
Ingredients (yield: 1 1/4 quart)
32 oz. unsweetened coconut milk
1-14 oz. can of unsweetened coconut creme
1/3 cup unsalted roasted cashews
1/4 cup + 1 Tbsp. maple syrup
2 Tbsp. unsweetened matcha powder
1/4 tsp. almond extract
5 medjool dates, pitted
Combine all ingredients into a blender, and blend until completely smooth. Add to an already frozen ice cream maker, and turn on until thoroughly frozen. Enjoy with a smile.