Vegan Cashew matcha ice cream bars
Cashews contain tryptophan, which is needed in the brain to produce the happiness hormone serotonin. One advantage of coconut blossom sugar is that it has a lower glycemic index than refined sugar. This means that blood sugar levels do not rise as quickly after consumption.
If you can't get matcha tea powder or don't like the taste, you can simply omit the green tea. Alternatively, the ice cream can also be refined and colored with freeze-dried fruit powder, for example from raspberries.
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 194 mg | (5 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 3 ½ ozs Cashews
- 4 ½ ozs coconut sugar
- 1 handful mint
- 14 ozs Coconut milk
- 3 Tbsps Matcha tea powder
- 1 pinch Sea salt
- 2 ¼ ozs Dark chocolate (min. 70% cocoa content)
Preparation steps
Soak cashews in cold water for at least 8 hours, preferably overnight. The next day, drain and drain again.
Boil coconut blossom sugar with 6 ounces water. Wash the mint and add. Remove pot from heat and let steep covered for 10 minutes. Remove mint, squeezing it vigorously. Allow syrup to cool for 15 minutes.
Then puree cashews very finely in a stand mixer together with the syrup. Add coconut milk, 2 tablespoons matcha tea powder and 1 pinch of salt and puree again. Refrigerate the mixture for 1 hour.
In the meantime, finely chop the chocolate and divide into 8 ice cream molds. Pour the mixture into the molds and freeze for about 1 hour. Then insert wooden sticks and freeze for another 3 hours. To serve, remove ice cream from molds and serve dusted with remaining matcha tea powder.