Matcha cream pots
Vegetarian
Gluten-free
No-bake
With just 4 ingredients, you can make delicious, ultra-smooth and creamy desserts in no time!
To take them up a notch, you can also add a few fresh seasonal fruits, such as raspberries, to the bottom of the little pots just before pouring.
Ingredients
- 300 g silken tofu
- 150 g white chocolate
- 50 g almond butter
- 7 g matcha Le Pâtissier
Method
- Melt the chocolate in a bain-marie. Once it is partly melted, turn off the heat and let it finish melting gently.
- In a tall container, add the silken tofu and almond butter, then sift the matcha over the top.
- Add the melted chocolate and blend with a hand blender for 1 to 2 minutes until smooth and slightly aerated; bubbles will form.
- Pour into small glass pots.
- Chill in the fridge for a few hours before serving.
Recipe notes
Silken tofu is neutral and adds no flavour; it also gives a very creamy texture. You can find silken tofu in Asian grocery shops, organic shops and supermarkets.
