Before getting to the recipe, I want to say thank you for the enthusiastic response I got for my Help Me Choose My E-book Cover post. That was really cool. Here’s how the voting sussed out (tally from Facebook, emails, and blog comments):
Cover A: 22 votes
Cover B: 12 votes
Cover C: 22 votes
So, it was a tie between A and C. Which meant someone (me) had to be the tie-breaker. I went with what my gut said. Cover A looked a little bit too much like a textbook to me, so I decided to go with C. But some of you had some very constructive criticisms about C and I took those to heart and ended up making some changes to that design (color!). Also, at the eleventh hour (and at my dad’s excellent suggestion) I added a subtitle to make the primer feel more personal and approachable which meant tweaking the design just a tad. You’ll have to wait until the e-book is published to see what I did. Tease! Again, thank you all so much for taking the time to share your thoughts!
So – – today I’m thrilled to be sharing my Ginger Green Matcha “Panna Cotta” with The Sweet Life, (as of 2015 called My Darling Vegan) a beautifully-photographed, mouthwatering blog where you need to spend some solid ogling and drooling time. The recipe is crazy easy and contains no sugar, no oil, and no gluten.
A dairy-free, sugar-free smooth and creamy dessert with the power of matcha and ginger. So simple to make!
- 1 cup raw cashews pieces, soaked for a few hours & drained
- 1 large frozen banana* OR ~6-ounces firm silken tofu
- 1 cup toasted coconut milk (or plain if you can’t find toasted)
- 1 Tbsp. toasted rice green matcha powder (I used Republic of Tea’s U-Matcha Roasted Rice; you could also use plain green matcha or ginger matcha)
- 1 tbsp. fresh grated ginger
- 1/4 tsp. ground ginger
- 1 tsp. vanilla extract
- 1/2 tsp. liquid stevia (or to taste; you can use your sweetener of preference, of course)
- Whipped coconut cream, optional
- Put all ingredients in a high-speed blender and process until very smooth.
- Pour into for small ramekins or cups and chill for 6-8 hours.
- Serve with generous dollops of whipped coconut cream.
- If you use a banana, the pudding will darken over time.
- Califia Farms makes a delicious toasted coconut milk.
- Serving Size: 4
- Calories: 362
- Sugar: 7
- Sodium: 13
- Fat: 25
- Saturated Fat: 11
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 31
- Protein: 7
- Cholesterol: 1