If there was ever an excuse to eat dessert for your health, this tasty little frozen pudding morsel ticks the box. Some studies show matcha has a very high concentration of antioxidants and may reduce the risk of heart disease and stroke, aid in weight loss, and strengthen the immune system. It’s also being studied for its anticancer properties. What better reason is there?
Mini Avocado Matcha Pudding Cups
Ingredients
Crust
1 cup (250 mL) pitted dates, about 12
1/3 cup (80 mL) walnut halves
2 Tbsp (30 mL) almond flour
Filling
1 large ripe avocado, pitted, peeled, and chopped
1/2 cup (125 mL) coconut cream
2 Tbsp (30 mL) honey
1 Tbsp (15 mL) matcha powder, plus extra
1 Tbsp (15 mL) fresh lime juice
1 tsp (5 mL) lime zest
2 tsp (10 mL) vanilla extract
1/4 cup (60 mL) toasted flaked coconut, for garnish
Nutrition
Per serving:
- calories234
- protein4g
- fat15g
- saturated fat7g
- trans fat0g
- carbohydrates27g
- sugars20g
- fibre5g
- sodium <4mg
Directions
01
Generously grease 12-portion silicone mini-muffin pan or line conventional mini-muffin tin with paper muffin cup liners.
In food processor, whirl dates until they begin to break down. Add walnut halves and almond flour. Continue to process until mixture begins to stick together. Divide dough into 12 equal portions and press each portion into thin layer in prepared muffin cups. Set aside.
In high-speed blender, combine filling ingredients, except flaked coconut. Pulse, scraping down inside of bowl with spatula, until mixture is very creamy. Spoon equal amounts into mini muffin cups lined with date crust and smooth tops. Place in freezer and freeze for up to 2 hours before serving.
To serve, remove from muffin pan and decorate with toasted flaked coconut and a small wedge of avocado, if you wish. Or create your own topping with sliced fresh seasonal fruit and toasted nuts. A drizzle of chocolate is also delicious.
Tip: Trade the lime zest and juice for orange for a different flavour boost.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
