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A delicious adaptogenic spin on this Italian classic dessert, Joanas Riccardi creates a mouth-watering Matcha Semifreddo that you won’t be able to resist.

A unique combination of warm spices and delicious plant based ingredients, The Matcha Semifreddo is one of my favorite dishes to whip up. Made with Sun Potion’s Matcha, cardamom, cloves, walnut milk and a touch of agave, this Semifreddo is rich in antioxidants and may help aid digestion, reset the gut, and decrease inflammation. This creamy and sweet treat melts in your mouth, making it easy for you to replace the summertime gelato or ice-cream cravings for a healthier alternative. The plating style was inspired by Black Rock’s playa, arid yet filled with astonishing art and beautiful people. 



 1 1/2 cups filtered water

1/2 cup walnuts, soaked in water (8-12 hours) 


Soak the walnuts in a bowl with water

After soaking the walnuts, rinse them off

Blend the filtered water and walnuts on high until well incorporated

Strain pulp through a nutmilk bag

Discard pulp




1 batch walnut milk (1 1/2 cups)

2 cups soaked cashews

1/2 cup agave 

1/2 tsp. salt

1 tsp. vanilla powder

1 tsp. vanilla extract 

2 tsp. White Dragon Matcha powder by Sun Potion

1/4 tsp. ground cardamom

1/4 tsp. ground cinnamon

1/8 tsp. ground clove

1/8 tsp. grated nutmeg


Soak the cashews in water

Rinse off the cashews

Blend all ingredients until well combined

Pour into a 13" x 9" sheet pan or baking pan, lined with plastic wrap or parchment paper

Place in freezer until hard




1 cup frozen blueberries, thawed

1⁄4 cup maple syrup 

1 tsp. lemon juice

1 tsp. Pine Pollen by Sun Potion

Pinch of Himalayan pink salt 

1 tsp. coconut oil, melted


Blend ingredients together, except for coconut oil, until well combined

Stream in coconut oil to emulsify, and transfer to a container into the fridge to thicken 



Store a plate in fridge for at least 2 hours

Remove the plate from the fridge and spread 1 tbsp. of Pine Pollen Coulis

Add on top of the sauce five Matcha Semifreddo chunks

Garnish it with edible flowers, berries, and Pine Pollen


If you are enjoying this deliciously layered recipe by Joanas, click here to discover his Apple Astragalus Kanten.


Joanas Riccardi

Growing up in Italy I cultivated my passion for food during my youth. When I moved to America I discovered adaptogenic plants, plant based food, superfoods and other transformational foods. Since then, I’ve been studying and refining recipes to create balance within mind, body and spirit.

Joanas's work is about connecting mind and soul through adaptogenic, plant-based cuisine. He is a raw dessert chef and focuses on culinary nutrition and photography.