This delicious recipe for matcha mousse was provided courtesy of the legend Joshua Armitage from Two Six Wellness. A delicious dessert, although we have been known to enjoy it on the beach for sunrise on occasion! 

• 4 grams of Matcha Wednesday matcha powder (roughly 1 teaspoon)

• 53 grams of unsweetened shredded coconut (roughly 1/2 cup)

• 30ml coconut oil

• 2 avocados

• 80 grams of maple syrup (roughly 5 Tablespoons)

• 30 ml of canned coconut milk

• 98 grams pitted medjool dates chopped into pieces (roughly 5 dates)

1. Pulse the shredded coconut, half of the dates, and half the coconut oil in a food processor to make a crust. The crust should hold together when you squeeze it.

2. Divide the crust mixture evenly between small jars and press it into the bottom of the jars firmly.

3. Wipe the food processor clean.

4. Add the avocado, green tea powder, maple syrup, coconut milk, the remaining oil, and the remaining dates to a clean food processor and blend until smooth.

5. Divide the mixture between the jars.

6. Refrigerate for at least 30 minutes before serving.

7. Enjoy your matcha mousse!

Notes:

• Refrigerate in an airtight container for two days.

• One serving is approximately 1/4 cup of mousse.

• More flavour? Add vanilla extract and/or lemon juice to the mousse before blending.

• More sweetness? Add more maple syrup to the mousse before blending.