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By Debbie Williams on November 25, 2015 in Healthy Sweet Recipes, Recipes

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NEW RECIPE (in full below👇): Matcha Tiramisu 😋Indulgent treat alert!!!🎉 This twist on a traditional favourite is bursting with refined #sugarfree and #dairyfree goodness that wont leave you feeling wired after and it makes the perfect impressive dessert to share with family and friends 💚 🌱Due to exceptional quality and purity Organic Burst Matcha is not bitter at all - its taste is described as "creamy" and "almost sweet" - ideal for sweet recipes! 🌱Our Matcha contains a super rare nutrient called L-Theanine which is not only amazing for helping you feel calm and grounded but also due to matcha’s thermogenic properties it helps you burn fat - winning!!! 🌱Rich in healthy fats from the cashews and coconut oil —> for glowing skin + to keep cravings at bay! 🌱Perfect for making in advance and keeping in the freezer for the perfect addition to a dinner party to share with friends!👍 Cookie base 1 ½ cups almond flour 2 tsp Organic Burst Matcha 1 tsp lemon zest ¼ cup rice malt syrup 2 tbsp (30ml) coconut oil, solid ½ tsp vanilla extract Cashew Mascarpone 2 ½ cups cashews, soaked 1 ¼ cups brewed Organic Burst Matcha, divided ½ cup lemon juice ½ cup rice malt syrup 1 tbsp vanilla ½ tsp salt 1/8 nutritional yeast 1/3 cup coconut oil, melted Cocoa powder for dusting Method: Preheat oven to 350ºF. Line baking sheet with parchment paper. Set aside Make the cookies. Mix almond flour, matcha powder, lemon zest, rice malt syrup, coconut oil, and vanilla, breaking up the chunks of coconut oil as you go. Form cookie dough with your hands, transfer to lined baking sheet. Press and form the dough into a narrow oval-like shape. Start flattening the dough with your hands (about 10 x 7 inches, ¼ inch thick). Bake cookies for 12 minutes, or until edges are brown. Cut the cookie into 1-inch strips (about 10 – 12 cookies). Slide it back into the oven and bake again for 8 – 10 minutes or until brown on the sides. Allow cookies to cool completely. Make the cashew mascarpone. Place ¼ cup of the brewed matcha, lemon juice, rice malt syrup, vanilla, salt, and nutritional yeast into a blender. Blend. Slowly add in the coconut oil. Blend until smooth. Pour the remaining brewed matcha into a shallow dish. Break the cooled cookies, and dip them into the matcha, one at a time. Arrange cookies in a casserole dish. Pour the cashew mascarpone, and smooth it out into an even layer. Place the tiramisu in the refrigerator overnight. Serve with a dust of cocoa powder or matcha powder. Discover our powerful Matcha on our website 🍃 www.organicburst.com/matcha

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