This semi-sweet matcha butter made with coconut yogurt, honey and more makes for one quirky-cute breakfast.
1/2 cup unsweetened coconut yogurt
1/4 cup honey
1 tablespoon potato starch
1 tablespoon coconut shortening
1/4 cup cashew butter
1 tablespoon culinary matcha
1/4 teaspoon vanilla extract
2 brown rice cakes
1 teaspoon black sesame seeds
1 teaspoon hemp seeds
1 teaspoon coconut flakes
Small handful of small edible flowers
1 teaspoon raw honey
In a blender, blend all ingredients until a consistent texture, scraping down sides if necessary. Use a spatula to spoon mixture into a small Mason jar.
With a butter knife, spread the matcha butter onto a rice cake. Add desired toppings and finish with a drizzle of honey. Enjoy!
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