Did I just do that? Did I just post TWO popsicle recipes in one month?
Yes, yes I did.
a) it’s SUMMER b) it’s HOT c) It’s my BLOG BIRTHDAY tomorrow!
Nutritionist in the Kitch turns the Big 4 tomorrow so I have to celebrate with something sweet, rich, decadent, drool-worthy, and….healthy!
These Matcha White Chocolate Pistachio Creamsicles fit the bill AND mark the first recipe on NITK that I’ve made using matcha (whoa Christal, you’re way late on this one, matcha was SO 2015, I know). In the past I wasn’t sure I’d be able to tolerate matcha because I am super caffeine sensitive.
I get heart palpitations, stutter, and shake when I drink coffee so for the sake of myself and everyone around me, I don’t drink anything that contains caffeine, that was… until I gave matcha a try.
The beautiful thing about matcha is that while it does contain caffeine, it also contains an amino acid called L-theanine. I actually supplement with L-theanine because it helps with my anxiety, and the fact that it is naturally occurring in matcha green tea is great because it creates a calming effect when consuming the matcha. No stuttering, palpitations, or jitters.
(…that being said, I’ve only tried matcha in small doses (1/2 tsp – 1 tsp) so I’m not planning to push my luck and dump a whole tablespoon in my next matcha smoothie!)
Matcha also contains a bunch of antioxidants and lends the beautiful green hue to these creamsicles.
I decided to mix the matcha with coconut cream, coconut yogurt, and honey to create the creamsicles. Because creamsicles are always better with some texture and crunch, I made a delicious white chocolate coating using cocoa butter and honey then pressed the coated creamsicles into chopped pistachios.
For the ‘cherry on top’, a big drizzle of honey.
The flavour combination of matcha, coconut, cocoa butter, pistachios, and honey… so good.
These creamsicles are definitely not a ‘low-cal’ ‘diet’ treat, they do contain a decent amount of calories and dietary fats, but that’s not a bad thing! Whole foods contain calories but they also contain incredible amounts of nutrients that are good for our bodies. The key here with these creamsicles is moderation.
One is just perfect…unless you’re celebrating a 4 year BLOG BIRTHDAY, then maybe two!
Have you had matcha before? How do you enjoy it or incorporate it into recipes? I’d love to hear about it in the comments below!
P.S. The hubby and I are on our anniversary/Summer holiday and are headed to Portland, Oregon! If you have any recommendations for things to do, see, and eat, please let me know in the comments below! If you want to follow along on our trip, make sure to follow me on Instagram.
- Creamsicle Base:
- 1 cup canned coconut cream (cream only, no water)
- ½ cup plain coconut yogurt
- 2 teaspoons matcha green tea powder
- 2 tablespoons raw honey
- ½ tsp pure vanilla
- White Chocolate Coating:
- 2 tablespoons chopped cocoa butter
- 1 tablespoon coconut butter
- 2 teaspoons raw honey
- Additional Toppings:
- ¼ cup chopped pistachios
- 2 teaspoons raw honey
- Begin by blending the creamsicle base ingredients in a blender until smooth.
- Transfer the matcha mixture to a 4 slot popsicle mould and fill 4 slots.
- Place popsicle sticks into the centre of each filled slot in the mould.
- Freeze for at least 8 hours.
- Once completely frozen, remove the mould from the freezer and set on the counter to thaw slightly.
- While the creamsicles are thawing prepare the white chocolate coating.
- Melt the cocoa butter in a small pan over low heat, transfer to a small bowl and stir in the coconut butter and honey until smooth, set aside.
- Chop the pistachios and spread over a cutting board.
- (You will need to work quickly now so the creamsicles do not melt in the process)
- Remove one creamsicle from the mould (at a time) and dip it in the white chocolate mixture so the top ½ is coated fully.
- The white chocolate coating will harden very quickly so before it has hardened fully, press both sides of the coated creamsicle into the chopped pistachios then place on a plate.
- Repeat the process with all 4 creamsicles then place the plate in the freezer for 30 minutes for the white chocolate shell to set.
- After 30 minutes, remove the creamiscles and drizzle the pistachio and white chocolate coating with the remaining honey.
- Enjoy immediately!
Have a beautiful Sunday!
Nutritionist in the Kitch