This post was created in partnership with Aiya-America
Welcome dear friends! It’s been a little while since we spoke. This space has changed a lot in the last few weeks but it is finally in a place I feel good about. I re-designed the whole blog, switched platforms, and my friend Zoe drew this beautiful new logo for me – check out her work, she is so talented. I am so sorry it took this long to get running again. I can’t promise that I will be as consistent as I was in the months before I moved, but once I am more settled in this new home I should be back and posting as usual. Thank you for all your patience, love, and support! <3
For such a public domain, blogging still feels very intimate to me. I pour my ideas, creativity, and love into this space and it is so important to me that it reflects how I feel inside. I get to show you a little sparkle of how I see the world, and the way my brain reflects it all back. This internet world is so huge, and I often feel like a kid in overalls standing behind the crowd. It is hard to see ahead and keep up with all the trends so instead I like to stand back, do my own thing, stay in my world of dreams and invite you in to join me with a cup of tea and a vegan muffin.
As I sit and type this the clouds are forming in thick bundles overhead, drowsy with rain and about to spill. It’s been an adventure getting to this point but I am so glad to be here now – both virtually and physically in a new place. I’ve been feeling all kinds of sensitive lately and even writing these words sends an unexpected wave of emotion rolling through me.
Change is unpredictable and for me it is bringing up a lot of new feelings and thoughts, things to consider and ways of living that I haven’t experienced before. There is a lot of beauty in this emotion and I feel so lucky to be able to experience this whole spectrum that is bleeding over me like watercolour paints.
Nature is bringing the most solace and comfort these days. Maybe it always has, but living in BC has reaffirmed the self knowledge that I am happiest when I am surrounded by green trees and water and snowy mountain peaks. I feel at ease in a way that I never do in the city. The anticipation of a weekend hike keeps me alive at work and awake with excitement in my bed at night. I crave the calm coolness of a shaded path and that earthy woody smell that you can’t find anywhere but deep in the woods.
It is all the most beautiful here and my brain and body are settling into it with as much ease as a big change can accommodate.
I am so excited to share these bars with you. It has been far too long since I shared a recipe with you and I miss doing it.
These cream bars are a dreamy mess of matcha, coconut, strawberry jam, and a gorgeous chocolate drizzle. I tested them four times and let me just say the roomies weren’t upset. 😉
They taste like a classic ice cream bar but veganized and with a twist! Like a cross between haagen dazs and a matcha latte. At first I was just going to make them matcha coconut cream, but I kept picturing them with a pop of colour. I am a strong believer in beautiful food and presentation, especially when it tastes just as good as it looks. The subtle matcha is complimented by the creamy coconut, both balancing out each other’s intensity, and the brightness of the local strawberries is a sweet and tangy surprise. Like the gooey centre of a donut you didn’t know existed.
I partnered with Aiya-America for this recipe and I couldn’t recommend them more highly. They have also been so kind and understanding through this whole re-design process, and I couldn’t feel more grateful to be working with such lovely people. Their matcha is a bright, grassy green and the flavour is complex with deep earthy notes alongside the brighter ones. I used their cooking grade matcha in this recipe. They sent me a package a while back and even though I knew I was going to make this recipe with it, I actually finished it all before I even tested this once! I had to go and order another one specially to test this out. That’s how good it is.
Matcha lattes every damn dayyyyyyy!
I’ve been trying to cut my coffee consumption lately and this is getting me through that afternoon slump. But also I highly recommend a matcha cream bar for breakfast on a hot summer day. That barely sweet, creamy green treat is basically an iced latte in ice cream form. Just picture the pale green drizzling down your wrist as you stand in the kitchen, barefoot, in the morning light.
It doesn’t get much better, babes.
Sending crazy love and gratitude for all your understanding and support through this big change! You’re all so amazing and I wouldn’t be doing this without you <3
Strawberry & Matcha Coconut Cream Bars
Makes 4 bars.
I swirled these cream bars with homemade strawberry jam and it was completely amazing. You can definitely opt for store bought though (but making your own jam is super fun and affordable)!
This post is sponsored by Aiya-America. All opinions are my own and I think their products are great! Thank you for supporting the brands that make Spice & Sprout possible.
- 1 400ml can coconut cream (I like this brand)
- 2 tbsp honey or maple syrup
- 2 tbsp cashew butter
- 2 tsp vanilla
- 2 tsp matcha
- pinch of salt
- strawberry jam (recipe to follow)
- melted chocolate to drizzle
In a small saucepan over medium heat whisk together the coconut cream, honey, and vanilla. Whisk until simmering and smooth (the cashew butter should be melted and incorporated). Sift in the matcha (sifting is crucial for avoiding clumps of powder) and add the salt. Whisk to combine and remove from heat. Let cool slightly and then pour into your popsicle molds. Freeze for 1 hour and then remove and swirl in the jam. I used about 1 tbsp per bar and swirled them with a knife. Freeze for another 3 – 6 hours, drizzle with chocolate and enjoy! If you freeze them overnight let them sit out for about 5 minutes before eating them for optimal creaminess.
I used local BC strawberries for this jam and they were delicious. If possible use an in season fruit because it will be naturally sweeter and riper.
- 2 cups quartered strawberries
- juice of half a lemon
- 1 tbsp organic cane sugar
Add all ingredients to a small saucepan and bring the juices to a boil, stirring often. Reduce to a rapid simmer and let cook for 20 minutes, stirring occasionally. The strawberries should have disintegrated into a jam-like consistency. Transfer to a glass jar and let cool before refrigerating.