Blue Matcha Cakes [No Bake]


Blue Matcha is a natural tea powder, made from the dried petals of the flowers of Clitoria ternatea (Butterfly Pea). The bright blue flowers have long been used in Southeast Asia as a food supplement and in the preparation of desserts and drinks. The colors of this powder are striking as blue is not a common colour in natural ingredients, and there is a long list of purported health benefits.

Blue Matcha tea can be used in many ways: you can make a cocktail by mixing the blue powder with vegetable milk, or blend it with banana and berries to produce a healthy smoothie. Don’t be afraid to use Blue Matcha tea powder to make your favourite desserts or to just replace your usual coffee and tea.



½ cup almonds

½ cup shredded coconut

½ cup dates, soaked at least 30 minutes and drained

½ teaspoon cinnamon

¼ teaspoon ground ginger


1 cup cashews

1 cup coconut butter

¼ cup coconut oil, melted

1 tablespoon honey or maple syrup

1 teaspoon blue matcha (optional)


Place all the ingredients for the base in the processor, except the dates. Process until the almonds are in small pieces. Add the dates to the food processor and process until the mixture sticks together.

Press the base mixture firmly into the bottom of your mini cupcake moulds, silicone moulds work best. Place in fridge or freezer while you prepare the filling.

Place all the ingredients for the filling into food processor. Blend until smooth. Pour ½ the mixture into your molds on top of the  base and freeze 1 hour. (If you don’t want multiple colours or flavours, you don’t need to split the mixture).

Mix the remaining filling with the blue matcha (or other natural colour) and use as topping. Freeze for at least 4 hours before serving.

Alternate topping

3-Ingredient Coconut Whip

1 can of chilled coconut milk, high fat, not the light kind

3 tablespoons honey or maple syrup

½ teaspoon vanilla extract

Remove the can of coconut milk from the fridge. Discard any coconut water (save it for a smoothie!).

Scoop out the coconut cream. It should be pretty firm.

Whip the coconut cream until it takes on the consistency of what you know as whipped cream.

Add your favourite natural powders for colour!

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