Vegan Matcha Coconut Squares

Ingredients

• 1 heaped tbsp starch (20 g)
• 1 tsp whole cane sugar (10 g)
• 1 pinch Vanilla powder
• 4 tsp matcha tea powder (5 g)
• 225 ml soy drink (soy milk)
• 5 tbsp maple syrup (15 g)
• 80 g coconut oil
• 120 g coconut flour
• 80 g almond flour
• 400 g coconut milk (overnight chilled)

Instructions

1. 1.

   Open coconut milk can carefully, take the solid top layer and pour into a metal bowl. Whisk gently until stiff. Fold the cream immediately into the fully cooled matcha pudding and spread over the coconut base. Chill for at least 3 hours.

2. 2.

   Remove matcha-coconut base from pan, lift out parchment paper, cut into squares (about 5 x 5 cm) and dust each diagonally with remaining matcha powder before serving.