Thursday, May 19, 2011

Raw Almond Matcha Cakes

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Since I recently began
making my own almond milk, I have a lot of leftover almond pulp lying around that I need to repurpose. I originally had a plan to add some spices and chocolate to the pulp to flavor and bind it together, until I came across some forgotten matcha powder in the back of my cabinet. I  immediately decided I'd use that for its unique flavor, vast nutritional properties and brilliant green color. The result were these delicate, tiny and super-kawaii cakes.

2 cups raw almond pulp
1/4 cup raw agave syrup
1/2 TB matcha powder
1/2 TB wheatgrass powder
1 TB raw virgin coconut oil (at room temperature)
1/4 cup tahini
1/8 tsp salt (or more to taste)

Combine all of the ingredients in a large bowl. Using your hands, incorporate well and shape using cookie cutters or form into balls. Refrigerate between waxed paper for about an hour to set.


  1. wow this is such a unique combo of ingredients! and very healthy might i add!!! love the use of coconut oil and raw almond pulp!

    wheat grass and tahini are both very strong in flavor (to me at least!) - how did it taste in a dessert form?

  2. Thanks Junia! I prefer savory over sweet in desserts, and I like this because the tahini gives it a rich taste and the salt is a perfect accompaniment to that. I actually only taste a mild hint of wheatgrass here -- the combo is definitely strange, but it works!

  3. oh yes! I am a die-hard almond lover and a HUGE fan of matcha.

    must. try. now.

    also, beautiful photo!!

  4. Matcha powder is such a fantastic thing to have around. I use it as a natural food colouring in baked goods, and it never fails to disappoint.

  5. Thanks Juanita! Matcha is such a fantastic ingredient to have around!

  6. Those look amazing.Great use of the almond pulp. "kawaii"... does someone speak Japanese?

  7. I speak some Japanese. "Kawaii" means "cute".

    So I made these for desert, and was so pleased at how beautifully they came out even though I had no agave or wheat grass. The green tea powder was not turning the doe green like yours, even after I tripled the amount. So, what I ended up doing that worked splendidly, was rolling the doe into little balls, and then rolling the balls into a coating of green tea powder. I then topped each one with a little sprinkling of Okinawan brown sugar. These were absolutely amazing! Big hit for the dinner party I hosted which I also made your mock chicken stir fry, and spicy king oyster scallop rolls!

    1. Leila, I love your adaptations ... it makes me want to try them out!!


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