You probably all know by now that I am a mad matcha addict – but why? I hear you ask… Well…
Matcha has been touted in the media over the years for possessing some mega health benefits, from weight loss to removing chemical toxins and heavy metals within the body, and even improving our skin. Matcha green tea contains a vast array of minerals and vitamins, most notably vitamins A and C, but it also contains over a whopping 130+ more antioxidants than regular green tea and it is these antioxidants help to protect your skin from signs of ageing. You would literally have to drink 10 cups of regular green tea to reap all of the benefits from one cup of matcha (which is roughly 1/4 tsp matcha green tea powder).
But these Paleo Cornflake Cakes have now become a firm pre and post workout snack in my house as they have some extra special ingredients to help you along your way – spirulina and a whole lotta coco-loco love. Let’s start with spirulina – a type of bacteria known as ‘cyanobacterium’, but more well known as a blue-green algae, it is incredibly nutrient rich. Along with chia seeds it’s another superfood that the Aztecs loved – and I totally understand why. It contains a whopping 4g of amino rich protein per tablespoon (7g) and high levels of vitamins B1, B2, and B3, and copper and iron. Not only that it contains a small amount of omega-6 and 3 fatty acids with a fab 1.5:1 ratio. So when you think about it, it kinda is a big deal. It’s also great for boosting energy levels, muscle strength, and endurance pre-workout and also great as a post-workout recovery supplement.
Last but not least you’ll reap the wondrous benefits of raw coconut and coconut manna (also known as coconut butter) which contain high levels of MCT’s (medium-chain triglycerides), fibre, and potassium, magnesium, and iron. All of these things will help to keep you energised, fuller for longer, and are great for replenishing your body post workout.
So if I haven’t bored you enough already with my nutritional knowledge then just go and make them because they taste sooooo good! I didn’t sweeten mine too much so feel free to play with what you sweeten them with – stevia, xylitol, raw honey, you name it! And most of all enjoy!
- 100g cacao butter
- 100g coconut manna (butter)
- 2 tbsp cashew butter
- 1-2 tbsp maple syrup
- 1½ tsp peppermint extract
- 1¼ tsp matcha green tea powder
- 1 tsp spirulina powder
- ½ tsp vanilla extract or ¼ tsp vanilla powder
- Pinch fine Himalayan pink salt (if coarse grind)
- 2¾ cups (137.5g) raw coconut flakes
- Combine the cacao butter, coconut manna (butter), and cashew butter into a bowl and place over a bain marie on a low heat. Be sure to keep the heat low and stir frequently with a silicone spatula to prevent any possible burning. Once the ingredients have melted carefully remove from the heat and leave to cool for two minutes.
- Stir in your maple syrup, peppermint extract, matcha, spirulina, vanilla extract, and Himalayan pink salt until thoroughly combined - be sure to press down on any lumps with the back of your spatula and smooth into the mixture.
- Place your raw coconut flakes into a large mixing bowl and pour over your chocolate mix. Stir thoroughly until the coconut flakes are evenly coated in the chocolate.
- Take roughly 2 tbsp of mixture and spoon into fairy cake cases until all of the mix has been used up. Place onto a baking tray and slot inside your freezer for 30 minutes until firm. Transfer the cakes into an airtight container and be sure to layer them between kitchen roll just in case. Store for up to 1 week in the fridge. These are best enjoyed when they have been left at room temperature for 10 minutes.
** Prep time includes 30 minute setting time.