Matcha-avocado cream
My summer dessert: avocado, date and matcha whipped into a deep-green cream, silky and exquisite.
A ripe avocado, dates, matcha — and the magic happens. In two minutes of blending, a deep-green cream, fresh and indulgent, needing neither cooking nor added sugar. The avocado gives the velvet, the date the sweetness, the matcha the depth, and the lemon the light that wakes it all. It is the dessert I make when it is hot and I want pleasure without heaviness.
Ingredients
- 1 ripe avocado
- 3 to 4 pitted Medjool or Mazafati dates
- 1 to 2 tsp ceremonial matcha, to the intensity you want
- 1 tbsp virgin coconut oil
- Coconut milk, coconut water, or simply water, to loosen
- The juice of half a lemon — and its zest if the lemon is fine; even better with lime
- 1 pinch of fleur de sel; optionally, a little vanilla
Method
Blend the avocado with the dates, matcha, coconut oil, lemon juice and fleur de sel. Loosen with a little coconut milk, coconut water or water, spoon by spoon, until a smooth, silky cream. Taste, adjust the lemon and date. Add the zest and vanilla to finish. Serve well chilled — it is even better after an hour in the fridge.
The tip
The avocado carries a monounsaturated fat that makes matcha's catechins assimilable — once again the fat that opens the door. The date sweetens without a spike, the lemon protects the vivid colour and brings vitamin C. A dessert cream that sustains rather than weighs down.
Where I find it
Ceremonial matcha from Workshop Issé; avocados and coconuts from Fruitstock or Jurassic Fruit.
See my gem suppliers →The ingredients of this recipe
The key suppliers
Where I source the right ingredients for this recipe.