So lately, like the rest of the world, I have been so incredibly obsessed with matcha! (which if you didn't already know, its ground down or powdered green tea leaves) So rather than steeping the leaves you consume the whole thing! It has quite a bitter taste, but once you get used to it its seriously delicious!

So the brand of matcha powder I have been using is Aiya Matcha, a Japanese tea company. This matcha is the best quality I have tried so far and the powder contains nothing but green tea leaves (I have used their cooking grade for this recipe) Click here to check them out and use the code 'elsaswholesomelife' to get 10% off of their range of teas :)

All other ingredients (except the lime) are from my favourite bulk food store in Australia, The Source Bulk Foods, click here to find your closest store! they are seriously so amazing, the biggest range of bulk foods so you can grab just the right amount for your recipes. Bring your jars in and fill them up to be extra eco-friendly!

So for this recipe I have teamed my matcha powder with lime in the top layer, a middle vanilla layer and chocolate bottom. The matcha really balances out the sweetness of the cashew cream mix, such a nice little treat!

Raw Matcha, Lime & Vanilla Cupcake Recipe:

Makes 10 cakes

(but each one can be cut in half for a serve as they are quite big)

Base:

1 cup raw almonds

1/2 cup buckwheat

5 medjool dates

1/4 cup cacao powder

Vanilla layer:

2 cups of raw cashews (soaked overnight)

2 tbsp maple syrup

1/4 cup almond milk (I make mine at home- recipe in my eBook)

1/4 cup coconut oil

1 tsp vanilla powder

Matcha lime swirl:

2 cups of raw cashews (soaked overnight)

4 tbsp maple syrup

2 tbsp matcha powder

juice of 1 lime

1/4 cup almond milk

1/4 cup coconut oil

How to make:

Start by making the base. Blend the almonds and buckwheat, add the dates and cacao powder and blend again. Transfer to a bowl, add 1 tbsp of warm water and massage into mixture. Mix well until mixture sticks together like a bliss ball mix. Seperate amongst 10 cupcake moulds (silicone moulds are the best as they come out super easy) and press firmly (try using the bottom of a glass to press it down evenly)
Place the moulds in the fridge or freezer while you make the next layer. Blend the cashews (drained), maple syrup, vanilla powder and almond milk until smooth and creamy (a high powdered blender such as a vitamix is necessary- or a lot of patience with a regular blender) add the coconut oil and blend again. Spoon mixture across the cupcake moulds, smooth out flat. (this should fill them).
Place moulds in the freezer to set. To make the matcha lime layer, add the cashews (drained), maple syrup, almond milk and lime juice. Once smooth, add the matcha powder and coconut oil and blend again. Scoop mixture into a piping bag fitted with a wide/large nozzle. (You don't need to do the fancy swirl but it does look extra pretty!). Place mixture in piping bag in a bowl and in the fridge to set for at least 4 hrs.
Remove cakes from the freezer, pipe the matcha layer to create a big swirl on top of each cake, return to the freezer to set overnight.
Dust with extra matcha powder and decorate with lime slices and flower petals

Hope you enjoy this recipe. It has been a while since I have made a raw cake so I had a lot of fun creating it for you!

Thanks for following my journey on Instagram, its surreal to read all your beautiful comments about my food, and I just love hearing your experiences with creating my healthy recipes!

Oh and I'm not on Snapchat also- search elsas_wslife

(mostly just food, coffee, beach runs, and my mums cute pup- Cooper)

Watch this space for lots more blog posts!

Elsa, xx