This is my matcha cream and strawberry sandwich 🍓
Chloe Ella Wheatland Ding- Jan 19
- 2 min read
Vanilla biscuits layered with a smooth and sweet matcha protein cream with bursts of fresh strawberries. It might be one of my messier desserts, but it is so worth it!
Vanilla Biscuit:
- 2 cups plain flour
- 1 cup almond meal
- 1/2 cup monk fruit sweetener
- 1/2 cup soy milk
- 1/3 cup coconut oil, melted
- 1 & 1/2 tsp vanilla extract
- 1 tsp baking soda
Match Protein Cream:
- 1 cup coconut yogurt
- 1/2 cup cashews, soaked in hot water for 10 minutes and drained
- 1/2 cup vanilla protein powder
- 2 tbsp rice malt syrup
- 1 - 1 & 1/2 tsp matcha
- 1 tsp vanilla extract
Other:
- 1 punnet strawberries, halved
- cinnamon, to dust
1. Preheat oven to 175 and line a baking tray.
2. To a large bowl, add the flour, almond meal, monk fruit sweetener and baking soda. Mix well.
3. Add the coconut oil, soy milk and vanilla extract and mix until a dough consistency forms.
4. Roll into balls, line on the baking tray and flatten into circles. Bake in the oven for 25 minutes, or until golden. Remove from the oven and allow to cool.
5. Meanwhile, add all the ingredients for the match protein cream into a food processor and process until smooth. Start with 1 tsp of matcha and add more depending on how strong you like it.
6. To form the sandwiches, dollop 1-2 tablespoons of the matcha cream onto one biscuit, top with strawberries, more cream and another vanilla biscuit to finish. Dust with cinnamon and serve.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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