Ingredients
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For the Matcha Green Tea Mousse:
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1 cup raw unsalted cashews
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½ cup water
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¼ cup maple syrup
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2 tbsp arrowroot powder
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2 tsp matcha powder
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¾ cup full-fat canned coconut milk (reserve the thick part for another use)
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1 tsp vanilla extract
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Pinch of sea salt
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For the Black Sesame Crust:
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1/3 cup rolled oats
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1/3 cup almond flour
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1 tbsp cacao nibs or chocolate chips
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1/3 cup black sesame seeds
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1/2 tsp baking soda
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pinch of sea salt
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For the Umeboshi Plum Sauce (optional):
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1 small unopened jar of umeboshi plums in brine (about 3-4 plums)
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Juice of 1 lemon
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2 tbsp coconut aminos
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1 tbsp rice vinegar
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1 tbsp honey
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pinch of red pepper flakes (for heat)
Directions
Subtitle: A Budget-Friendly, Fermented, Gluten-Free, Grain-Free, High-Fiber, High-Protein, Kid-Friendly, Low-Carb, Nut-Free, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Dessert Inspired by Japanese Cuisine!
Description: This refreshing green tea mousse is made with creamy cashews, whipped coconut meat, and matcha powder. It’s topped with a crunchy black sesame crust and drizzled with tangy homemade umeboshi plum sauce for added sweetness and depth of flavor. Perfect for any occasion, especially when you’re looking for something vegan, gluten-free, and plant-based!
Ingredients:
For the Matcha Green Tea Mousse:
* 1 cup raw unsalted cashews
* ½ cup water
* ¼ cup maple syrup
* 2 tbsp arrowroot powder
* 2 tsp matcha powder
* ¾ cup full-fat canned coconut milk (reserve the thick part for another use)
* ⅓ cup plus 1 tbsp cold pressed organic coconut oil
* 1 tsp vanilla extract
* ⅓ cup coconut sugar
* Pinch of sea salt
For the Black Sesame Crust:
* 1/3 cup rolled oats
* 1/3 cup almond flour
* 1 tbsp cacao nibs or chocolate chips
* 1/3 cup black sesame seeds
* 1/2 tsp baking soda
* pinch of sea salt
For the Umeboshi Plum Sauce (optional):
* 1 small unopened jar of umeboshi plums in brine (about 3-4 plums)
* Juice of 1 lemon
* 2 tbsp coconut aminos
* 1 tbsp rice vinegar
* 1 tbsp honey
* pinch of red pepper flakes (for heat)
Instructions:
1. Prepare the Matcha Green Tea Mousse:
– Add the cashews, water, maple syrup, and arrowroot powder to a high-speed blender and process until completely smooth and creamy, about 2 minutes.
– Add the matcha powder, canned coconut milk, coconut oil, vanilla extract, and coconut sugar and blend again until well combined.
– Stir in the chilled coconut milk from the can and set aside.
2. Prepare the Black Sesame Crust:
– Combine all ingredients for the crust in a food processor and pulse until a fine crumb forms.
– Press the crumb mixture into a 6-inch round silicone mold or glass container with a removable bottom.
3. Assemble the Mousse:
– Spoon half of the matcha green tea mixture onto the prepared crust.
– Place the mold in the freezer for at least 2 hours or until firm.
4. Make the Umeboshi Plum Sauce (optional):
– Drain the umeboshi plums and reserve the liquid.
– In a small bowl, combine the reserved liquid, lemon juice, coconut aminos, rice vinegar, honey, and red pepper flakes.
5. Serve:
– Once frozen, remove the mousse from the freezer and invert onto a plate.
– Drizzle with the tangy umeboshi plum sauce and garnish with additional black sesame seeds, if desired.
Note: The mousse can be stored in the freezer for up to 2 weeks, but we don’t recommend waiting that long because it gets harder as it freezes more. If you need to soften it before serving, simply place it in the refrigerator for a few hours or over
Steps
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1
Done
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Prepare the Matcha Green Tea Mousse: |
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2
Done
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Prepare the Black Sesame Crust: |
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3
Done
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Assemble the Mousse: |
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4
Done
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Make the Umeboshi Plum Sauce (optional): |
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5
Done
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Serve: Note: The mousse can be stored in the freezer for up to 2 weeks, but we don't recommend waiting that long because it gets harder as it freezes more. If you need to soften it before serving, simply place it in the refrigerator for a few hours or over |
