Hey you guys! I’ve been on and off work lately. There’s this short film that I am working on and I am having so much fun being a cinematographer that I could literally do that for life! I mean, bake, photograph, eat and film all my life. I always dreamt of being a film-maker but I never thought I’d actually work on something like this so soon. Will keep you guys updated about it here.
Coming to today’s post, you guys know I have tried all types of teas. BluCha, Golden Cha, Red Cha, regular Indian tea etc. Matcha, however, was something I hadn’t tried, and if I am being truthful, I was feeling so left out that I hadn’t tried “The Superfood” and oh my my. The amazing people at Heapwell Foods sent over their Organic Matcha powder and I couldn’t wait to try it. Truth be told, I was expecting it to be you know, normal tea kinda thing. BUT, there is something about matcha that you cannot explain, the flavour has a different dimension to it. I AM FINALLY an official matcha lover.
Speaking of Heapwell Superfoods, they’re a U.K. based company who have now opened in India. Their products are organically and ethically grown, I always strive to support brands whose values align with my own. The thought and effort put into the product is clearly seen and the quality too is really high. Their products are definitely worth the money.
Today’s recipe is super easy, super delicious and really good for ya! It was such a hit at our home that I was actually shocked cause I couldn’t eat the ones that I had saved for myself to snack on later (cause they somehow disappeared from the fridge -.-) Anyway, these are my take on matcha buttercups, a spinoff of the famous Reeses Peanut Buttercups. The difference? They’re made with wholesome, good quality ingredients, less sugar and in no time! Let’s get to the recipe.
- 200 g Dark Chocolate (dairy free or regular)
- 1/2 tsp coconut oil
- 180 g Cashew butter (home made or store bought)
- 1 1/2 tsp Heapwell Organic Matcha Tea
- 5-6 tbsp unrefined sugar or sweetener of choice IF YOUR CASHEW BUTTER IS UNSWEETENED
- a pinch Salt IF YOUR CASHEW BUTTER IS UNSALTED
- Line a 12 hole muffin pan with liners and set aside.
- Melt the chocolate in a microwave-safe bowl in 30-second increments. Once melted evenly, add the coconut oil and mix well.
- Pour the melted chocolate onto the cupcake liners, about 1-2 tbsp and coat the bottom and the walls of the cupcake liner using a small spoon.
- Put the tray into the fridge for about 5 to 10 minutes.
- Meanwhile, take your cashew butter and mix in the sugar and salt if it doesn't contain both. Then add the matcha powder and mix it really well, till it is combined.
- Take out the tray from the fridge (the chocolate should be set by now) Add about 2 tbsp of the matcha filling into each muffin liner and flatten it gently. Refrigerate for 5 minutes.
- Top with the remaining melted chocolate and refrigerate for about 10 more minutes or until completely set.ENJOY!
You can shop for Heapwell’s amazing green tea products here.
Until next time!