Matcha powder is made from ground tea leaves. Unlike coffee, which gives us an immediate caffeine boost (followed by a crash), the caffeine from matcha is slowly disseminated over a period of several hours, giving a steady energy boost that can last a whole day! Matcha is also full of nutrients and antioxidants, and can be made into a hot beverage, used in lattés, smoothies or in baked goods. Our favourite way to consume matcha is in frozen treats. This recipe uses matcha mixed with nut milk (almonds, cashew or coconut) and chia seeds, which increases the nutritional benefits of this popsicle while also adding a crunchy texture that kids will love! For an extra impressive touch, try making the coconut simple syrup, which adds a lovely tropical boost of flavour. Summer is the season for icy frozen treats, especially popsicles, but they don't need to only come in three flavours and be full of added sugar. To make original and healthy versions, try homemade popsicles and you'll avoid artificial sweeteners and colouring. With some fresh fruit juice, nut milks or butters, and even chia seeds, the possibilities are practically endless and will be a surefire hit with both kids and adults! Check out our links for other popsicle recipes here!
2-3 tsp good quality matcha powder
3-4 tbsp maple syrup
1 tsp vanilla extract
3 cups almond milk
¼ cup PRANA organic whole black ProactivChia seeds
1 ½ cup water
2 tbsp PRANA organic fair trade cane sugar
¾ cup PRANA organic finely grated coconut
Coconut Simple Syrup
Place the matcha, maple syrup, vanilla, and almond milk in a blender. Mix at high speed for a few seconds.
Pour the mixture into a large Mason jar, add the chia and shake vigorously. Set aside for 10 minutes, then shake vigorously again.
Pour the mix into the popsicle molds and freeze for 4 hours.
While the popsicles are freezing, prepare the simple syrup.
Coconut Simple Syrup
In a saucepan, bring the water and sugar to a boil.
Add the shredded coconut, stir and let simmer over low heat for 30 to 45 minutes.
Line a baking sheet with parchment paper.
Once the popsicles are frozen, gently remove them from the moulds.
Pour the syrup into a small glass and dip the tip of each popsicle into the syrup.
Dust with extra shredded coconut and place on the baking sheet.
Place in freezer again for at least 30 minutes.
Yield will vary according to the size of the popsicle moulds.