Easy
20 mins.
2 persons
100g shelled pistachios (soaked *see notes) OR 4 tbsp pistachio butter
1 cup canned coconut cream (frozen into ice cubes *see recipe)
2 tbsp ISWARI MATCHA
1 cup drinking coconut milk or other plant-based milk
½ cup soya or coconut yoghurt
6 tbsp maple syrup
1 tsp vanilla bean paste
½ cup ice cubes
TOPPINGS
Coconut cream or Italian Meringue (recipe here: https://www.addictedtodates.com/veganitalian-
Chopped pistachios
Fresh mint leaves
1. The night before, add the coconut cream to an ice cube tray and freeze.
2. To soak the pistachios place them in a bowl of water and cover and refrigerate overnight.
3. If you are topping them with Italian meringue, make the recipe before preparing the
frappés. (https://www.addictedtodates.com/vegan-italian-meringue-egg-free/)
4. Strain and rinse the pistachios and add them to your high speed blender. Add the coconut
cream ice cubes, matcha, coconut milk, soya yoghurt, maple syrup, vanilla bean paste and
ice cubes.
5. Blend the ingredients for a couple of minutes until smooth.
6. Pour into glasses and top with whipped coconut cream or Italian meringue and garnish with
pistachios and mint.
7. Serve immediately.
By: Christina Leopold
Instagram: @addictedtodates
