When October rolls around, we love to add matcha to our seasonal baking to give the fun and sometimes spooky green hue. You can turn regular cookies into green spiders, or even turn your seasonal apple cider a Halloween colour!
Blogger Heather Pace of Sweetly Raw agrees with us on using DōMatcha® to make healthy yet indulgent autumnal treats! She came up with a creative Halloween Cookie Pizza for October. And the best part? It's vegan and gluten-free! She started with an easy 6-ingredient cookie, topped it with creamy matcha frosting, kiwi, orange, nectarine, goji berries, coconut flakes, and a rich dark chocolate drizzle. You can follow her recipe exactly or get creative with your own Halloween toppings!
The cookie can be baked so that its a little more on the soft side or slightly crispy.
The pizza yields 8 good sizes pieces.
Halloween Cookie Pizza Recipe
1 cup blanched almond flour
1/2 cup oat flour
1/4 teaspoon baking powder
3 tablespoons maple syrup
3 tablespoons melted coconut oil
Preheat an oven to 350F. Whisk the dry ingredients together in a bowl along with a few pinches of salt if you want. Add the maple syrup and coconut oil. Stir well to form a smooth dough and roll it into a large ball. Press it evenly into a round shape about 8" on a parchment paper lined baking tray. Bake for 18-20 minutes until golden brown and fragrant.
This matcha frosting is luscious and creamy - not too sweet either. This recipe will give you more than you need, or you can just slather extra on the cookie crust.
1 cup full fat coconut milk
1/2 cup raw cashews
4 tablespoons maple syrup
1/3 cup melted coconut oil
1 1/2 tablespoons DōMatcha®
1/2 teaspoon pure vanilla extract
Blend the coconut milk, cashews, and maple syrup in a blender until completely smooth. Add the oil, matcha and vanilla. Blend again to incorporate. Pour into a large shallow dish like an 8x8" or 9x9" and place into the fridge for at least 12 hours (overnight) until it firms up. The large dish allows it to firm up faster and properly. Spread a thick layer evenly over the cookie.
2 tablespoons maple syrup
2 1/2 tablespoons cacao powder, sifted
1 tablespoon melted coconut oil
Whisk all ingredients together in a small bowl set over a pot of hot water, until smooth. It needs to stay warm to stay fluid for drizzling. Leftover sauce can be stored in the fridge and set in hot warm to liquify when needed. Drizzle in circles over the frosting and then run a chopstick, toothpick or skewer from the middle to the outer edges so that it looks like you have 8 pieces.
It's up to you! Here are some yummy options:
Fruit: kiwi, peach, berries, nectarine, orange, goji berries, sliced grapes, cherries. Avoid bananas as they'll turn brown quickly.
Coconut flakes, cacao nibs, chocolate chips, pumpkin seeds or other nuts and seeds of your choice!