MATCHA SEMIFREDDO + CHLORELLA BLUEBERRY COULIS (raw vegan)

This one was such a fun one to make for my raw vegan challenge! I saw the recipe by @joanas_ricc and wanted to try it out. I made a few changes based on the ingredients I had with me. Do visit his IG feed to see the original recipe using @sunpotion and instructions on how to assemble this semifreddo

Here’s what I did:

WALNUT MILK
* Ingredients*
3/4 cups filtered water
1/4 cup walnuts, soaked in filtered water for 8 hours, rinsed and drained
.
*Method*
Place walnuts and water in blender and blend till smooth.
Pour through strainer. I just ate up the remainder pulp 😁😜
.
MATCHA SEMIFREDDO
*Ingredients*
¾ cup walnut milk
1 cup cashews, soaked 8 hours, rinsed and drained
1/4 cup maple syrup
1/4 tsp Himalayan pink salt
Seeds from 1 vanilla pod
2 tsp Superior pure Matcha powder from @signaturemarket
1 teaspoon moringa powder from @organiculesuperfoods
1/8 tsp ground cinnamon
pinch all spice
Pinch nutmeg powder
.
*Method*
Place all ingredients into a blender and blend till well combined.
Pour mixture onto lined baking pan and freezer till solid

CHLORELLA BLUEBERRY COULIS
*Ingredients*
1/2 cup frozen blueberries, thawed
2 tablespoons coconut nectar
1 tsp chlorella powder from @organiculesuperfoods
Pinch of Himalayan pink salt
1 tsp coconut oil spread from @marylebonegroup, melted
.
*Method*
In a blender, blend ingredients together, except for coconut oil, until well combined. Stream in coconut oil to emulsify. Place in fridge to thicken until use.

GARNISH
Fresh mulberries
Wood sorrel leaves
Wood sorrel flowers
Hemp hearts from @organiculesuperfoods

Thanks again Chef Joanas for the recipe. I really enjoyed making it and those who ate it loved it!