Erli Wanders

Total preparation time: 10min + 30min to cool down base

Light and tasty, it’s great for satisfying your sweet craving to give you a boost of lasting energy thanks to the matcha. The creamy texture goes perfectly with blueberries or raspberries and coconut topping.

Let’s have a look at the macros for 1 portion:

Calories	271 kCal
Carbs	46% – 32g
Fat	29% – 9g
Proteins	25% – 17g

Now I’ll show you what’s inside and how to prepare this sweet treat.

You will need to allow 30 min after preparing biscuit base to let it solidify in the fridge

Biscuit base

1. Crumble finely the biscuits in a mixer or with a rolling ping
2. Add the peanut butter and mix with a spoon
3. Pour the mixture inside a baking tin (I used a 9cm springform cake tin), and press with the spoon until the surface is even and smooth
4. Let it sit in the fridge for 30min

Cream

1. Pour the ricotta, the greek yogurt and the honey in a bowl and mix with an electric mixer.
2. Pour the agar agar, matcha and a big spoon of hot water in a smaller bowl and mix with a spoon until smooth
3. Add the mixed agar agar and matcha in the cream and mix gently with a spatula
4. Pour on top of the biscuit base and let it sit in the fridge for another 2-3 hours or even better overnight
5. Top with your fruit of choice, a sprinkle of grated coconut & enjoy!

Let me know if you try it and how you like it!

Erli

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