I am a big lover of cold and frozen snacks that are packed with nutrients and fill me up quickly, without being heavy on my digestion. It's summer here in the South West of France and I just can't be bothered baking granola bars. But I still find myself in need of something quick, delicious and nourishing between a surf session and dinner. So when I have a morning off, I like to prepare a big tray (or ice cube silicone molds, which work perfectly for this recipe too) with simple ingredients that can be combined either by hand in a big bowl or in a food processor.
I always try to make sure there is enough fat in my snack recipes to give me long-lasting fuel, but as little sugar and sweetener as possible. I have included some options you can use based on your personal preferences — though I noticed that after a few weeks of going sugar and fruit free, even almonds start to taste sweet. So I like to use ingredients that already have a natural sweetness.
Matcha is a wonderful addition for a little lift and a steady kind of focus, without the rapid drop afterwards that you might experience with coffee. The mint flavour was actually a little "accident" — I originally wanted to add vanilla extract, grabbed the wrong bottle, had a moment, and then went for it. It gives these bars the perfect freshness alongside the lime. I also received some delicious raw macadamia nuts from a friend which I wanted to use, but you can obviously swap for any other light nut butter like cashew or white almond butter; even tahini would work. The Pearl powder is what makes these beauty snacks — Taoist herbalists have valued Pearl for centuries for inner and outer radiance.
White Dragon Matcha + Pearl Mint Cubes
Ingredients½ cup cacao butter (melted) ½ cup macadamia nut butter (or any other light nut butter, store-bought or homemade) ½ cup plant milk (I used soy milk but any nut milk would work too) 1 tsp. White Dragon Matcha 1-2 tbsp. sweetener (optional — I used monkfruit sweetener, but maple syrup or honey would be delicious too) Juice of ½ lime 1 tsp. Pearl powder ½ tsp. peppermint extract or oil (and/or some fresh mint leaves if you have them) |
MethodStart by blending the macadamia nut butter with the cacao butter until emulsified, then gradually add the soy milk to achieve a thick but creamy consistency. Add the rest of the ingredients and blend until smooth. Pour the batter into a tray lined with parchment paper, or fill your silicone molds. Top with crushed macadamia nuts and freeze for around one hour. You can keep them in the freezer for around 3 months, or place some in the fridge for a softer consistency (I personally prefer the iced version). I like to eat them straight up like this — they are perfect to transport in a thermo container when you go for a hike or a day on the beach. You can also make popsicles out of the mixture and use a wooden stick to hold. Swap the matcha for some wheatgrass powder to make them kid-friendly. |
Photos: Lisa Müller
Frequently Asked Questions
How long do the cubes keep?
Around three months in the freezer. Move a few to the fridge an hour ahead if you prefer a softer, fudge-like texture.
Can I make these without a food processor?
Yes — melt the cacao butter and whisk everything together by hand in a large bowl. The texture is slightly less smooth but it sets just the same.
What does Pearl add?
Sun Potion Pearl is a freshwater pearl powder that Taoist herbalists have valued for centuries for inner and outer radiance. It carries at least 30 trace minerals, including silica and selenium.
Can I make a version for kids?
Lisa swaps the White Dragon Matcha for wheatgrass powder, which keeps the colour without the caffeine.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
