Raw Matcha macaroons with a vanilla glaze

Got guests coming this weekend you need to impress? Try this tasty and healthy recipe for raw Matcha macaroons, made with BLOOM Supercharge Matcha (www.bloomtea.co.uk)


Raw Matcha macaroons with a vanilla glaze








1 2/3 cups coconut chips

1 tbsp coconut oil

2 tbsp honey

½ tsp matcha powder

¼ cup cashew nuts


Vanilla glaze


½ cup cashew nuts

1/6 cup almond milk

A dash of vanilla extract

1 tbsp coconut oil

1 tbsp honey




To make the macaroons, start by adding the cashews into a food processor and blitz until they’re well ground and form a flour like consistency.

Add in the remaining macaroon ingredients and blend until everything is well combined.

Take a small amount of the mixture in your hands and mold into a round, macaroon shape. Repeat this for the entire mixture.

Pop these into a dish and place them into the fridge for a few hours or the freezer for about half an hour.

To prepare the vanilla glaze, blend the cashews, almond milk, coconut oil, honey and vanilla until completely smooth and creamy.

Drizzle a little of the glaze over each of the macaroons. Any left-over glaze could be served alongside fruit or other desserts in place of cream or custard.