Raw Matcha Lime & Vanilla Cupcakes

So lately, like the rest of the world, I have been so incredibly obsessed with matcha! (which if you didn't already know, its ground down or powdered green tea leaves) So rather than steeping the leaves you consume the whole thing! It has quite a bitter taste, but once you get used to it its seriously delicious!

Base:

• 1 cup raw almonds
• 1/2 cup buckwheat
• 5 medjool dates
• 1/4 cup cacao powder

Vanilla layer:

• 2 cups of raw cashews (soaked overnight)
• 2 tbsp maple syrup
• 1/4 cup almond milk (I make mine at home- recipe in my eBook) 
• 1/4 cup coconut oil
• 1 tsp vanilla powder

Matcha lime swirl:

• 2 cups of raw cashews (soaked overnight)
• 4 tbsp maple syrup
• 2 tbsp matcha powder
• juice of 1 lime
• 1/4 cup almond milk 
• 1/4 cup coconut oil 

How to make:

1. Start by making the base. Blend the almonds and buckwheat, add the dates and cacao powder and blend again. Transfer to a bowl, add 1 tbsp of warm water and massage into mixture. Mix well until mixture sticks together like a bliss ball mix. Seperate amongst 10 cupcake moulds (silicone moulds are the best as they come out super easy) and press firmly (try using the bottom of a glass to press it down evenly) 
2. Place the moulds in the fridge or freezer while you make the next layer. Blend the cashews (drained), maple syrup, vanilla powder and almond milk until smooth and creamy (a high powdered blender such as a vitamix is necessary- or a lot of patience with a regular blender) add the coconut oil and blend again. Spoon mixture across the cupcake moulds, smooth out flat. (this should fill them). 
3. For full instructions : www.elsaswholesomelife.com

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