This guilt-free coconut matcha mini pie is free of gluten, sugar and dairy. With a nuts&dates crust and coconut milk matcha topping it is the perfect treat!
Are you on Pinterest, and looking for a great shared board to pin your blogs’ recipes to? I’ve got just the board for you! I recently started ‘Favourite Blog Recipes, which you can find here: http://pin.it/KxcCQqH Please fill out this google doc if you’d like to join 🙂 https://goo.gl/forms/1i4yv2Jd8KQmgBD52
Do you guys remember the matcha vanilla swirl cookies I made a while ago? Those were definitely a hit! Since I still had some matcha left (thanks Mr&MrsTea!) I decided to give the baking with matcha another go, and create this cute and guilt-free coconut matcha mini pie.
Question: do you guys use matcha a lot? I’ve started a pinterest board with matcha recipes, so if you have any good ones… Let me know! Personally I like to add a little matcha to my oats in the morning, and of course have a nice matcha latte every now and then. But new ideas are always welcome! (By the way, follow me on Pinterest here)
Coconut matcha mini pie
This pie is a variety on the guilt-free yoghurt lemon pie I made a couple months ago. Naturally, I use coconut milk in my curries… But not in many other dishes. So a coconut-milk variety it would be! I think coconut matcha is a really great flavour combination, and I hope you’ll agree with me on that 😉
See you soon!
- Dates, 40g
- Mixed nuts, 40g
- Rolled oats, 10g
- Coconut flakes, 10g
- Coconut oil, 1 spoonful
- Coconut milk, 165 ml
- Gelatine, 1 sheet
- Vanilla extract, 1 teaspoon
- Honey, 20g
- Matcha, 3 teaspoons
- In a food processor or blender, mix all ingredients for the crust together until you have a nice, thin crumble.
- Line a mini pie mould with baking parchment, and press the mixture into a nice firm crust. Place in the fridge for later.
- Place the gelatine sheet in some water for at least 5 minutes. Meanwhile, slowly heat up the coconut milk. You don't want it to boil.
- Add the vanilla and honey, and mix to combine. Once the gelatine has soaked long enough, add this too. Take the mixture off the heat and set aside.
- In a separate bowl, pour about a spoonful of boiling hot water. Add the matcha, and stir to combine until there's no more lumps.
- Add to the coconut mixture, and stir through. Pour this onto the crust we made earlier, and let set in the fridge for around 4 hours.
- Serve with some extra coconut flakes sprinkled on top, and enjoy!