Green Tea Matcha Dessert Bites

By Sara Strother

1 c soaked raw cashews
2 T raw agave or brown rice syrup
1 T matcha (pure green tea)
¼ c fine shredded coconut flakes, unsweetened

Drain the cashews and rinse a few times over. In a food processor add all the ingredients. When a thick paste has been formed roll into balls.


They are softer at room temperature but have richer, creamier flavor. Only keep refrigerated to store.

 

ABOUT THE AUTHOR:

Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme.  Check her out on yogavibes.com or in Chicago at yogaview.  Sara has been a committed student to yoga since 1999.  She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers.  She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at abalancedpractice.com

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