Ingredients
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1 can full-fat coconut milk (400ml)
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1/2 cup unsweetened desiccated coconut
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2 tbsp. matcha powder
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1/4 cup + 2 tbsp. maple syrup
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2 medjool dates, pitted and chopped
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2 tbsp. aquafaba (from one chickpea can, reserved liquid)
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2 tsp. vanilla extract
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1 tsp. salt
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1/2 tsp. coconut aminos
Directions
Subtitle: A decadent and refreshing dairy-free mousse infused with the bold flavors of matcha green tea and creamy coconut milk.
Description: This vegan matcha mousse is perfect for satisfying your sweet tooth without compromising on taste or nutrition. Made with wholesome ingredients like coconut milk, maple syrup, and arrowroot powder, it’s also gluten-free, soy-free, and oil-free!
Ingredients:
* 1 can full-fat coconut milk (400ml)
* 1/2 cup unsweetened desiccated coconut
* 2 tbsp. matcha powder
* 1/4 cup + 2 tbsp. maple syrup
* 2 medjool dates, pitted and chopped
* 2 tbsp. aquafaba (from one chickpea can, reserved liquid)
* 2 tsp. vanilla extract
* 1 tsp. salt
* 1/2 tsp. coconut aminos
Instructions:
1. In a high-speed blender, combine the coconut milk, desiccated coconut, matcha powder, 2 tbsp. maple syrup, and dates until smooth and well combined.
2. Add the remaining 1/4 cup maple syrup, aquafaba, vanilla extract, salt, and coconut aminos to a separate bowl and stir well.
3. Pour the wet mixture into the dry ingredients and mix until just incorporated. Do not overmix.
4. Transfer the mixture back into the blender and blend on high speed for about 30 seconds or until thick and creamy.
5. Spoon the mousse into small glasses or ramekins and refrigerate for at least 4 hours or overnight.
Serves: 4-6 people
Difficulty: Easy
Prep Time: 10 minutes
Total Time: 5 minutes
Note: You may need to adjust the amount of liquid in step 2 based on the consistency you prefer. If you find that the mixture is too thin, simply add more desiccated coconut or coconut milk as needed.
Steps
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1
Done
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In a high-speed blender, combine the coconut milk, desiccated coconut, matcha powder, 2 tbsp. maple syrup, and dates until smooth and well combined. |
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2
Done
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Add the remaining 1/4 cup maple syrup, aquafaba, vanilla extract, salt, and coconut aminos to a separate bowl and stir well. |
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3
Done
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Pour the wet mixture into the dry ingredients and mix until just incorporated. Do not overmix. |
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4
Done
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Transfer the mixture back into the blender and blend on high speed for about 30 seconds or until thick and creamy. |
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5
Done
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Spoon the mousse into small glasses or ramekins and refrigerate for at least 4 hours or overnight. Serves: 4-6 people Note: You may need to adjust the amount of liquid in step 2 based on the consistency you prefer. If you find that the mixture is too thin, simply add more desiccated coconut or coconut milk as needed. |
