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Whipped Dalgona Matcha Latte
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How to make Tik Tok’s viral whipped Dalgona latte without eggs! This is my vegan version of the mesmerizing thick and fluffy Dalgona matcha latte. It’s smooth, creamy, and really fluffy! You only need a few ingredients that probably already have in the pantry!
Print Recipe Whipped Dalgona Matcha Latte How to make Tik Tok's viral whipped Dalgona latte without eggs! This is my vegan version of the mesmerizing thick and fluffy Dalgona matcha latte. It's smooth, creamy, and really fluffy! You only need a few ingredients that probably already have in the pantry! Ingredients- 3/4 cup aquafaba the liquid from canned chickpeas
- 4-8 tablespoons sugar to taste
- 4 servings/teaspoons matcha tea powder to taste
- 4 cups almond milk or other nut milk
Rating: 5
You: Rate this recipe! Recipe Notes
To make the extra fluffy version with eggs whites:
- Heat 1/2 cup sugar and 1/2 cup water together in a small saucepan on the stove for 3-5 minutes.
- Mix 2 egg whites in an electric mixer until they form still peaks. Mixing on low, pour sugar/water mixture and matcha tea into egg whites. Mix until just combined and serve over milk.
Rating: 5
You: Rate this recipe! Recipe Notes
To make the extra fluffy version with eggs whites:
- Heat 1/2 cup sugar and 1/2 cup water together in a small saucepan on the stove for 3-5 minutes.
- Mix 2 egg whites in an electric mixer until they form still peaks. Mixing on low, pour sugar/water mixture and matcha tea into egg whites. Mix until just combined and serve over milk.
- 3/4 cup aquafaba the liquid from canned chickpeas
- 4-8 tablespoons sugar to taste
- 4 servings/teaspoons matcha tea powder to taste
- 4 cups almond milk or other nut milk
- Drain a can of chickpeas and put the liquid called aquafaba in a bowl and whip with an electric mixer until white and fluffy- you will know when you are done whipping when the quafaba forms stiff white peaks.
- Slowly add sugar and matcha tea powder and blend on low until just combined- do not over mix or the aquafaba will loose its fluffiness the longer you mix!
- For an iced matcha latte, fill serving glasses with ice cubes and almond milk. For a hot matcha latte, heat almond milk and put in mugs.
- Pour fluffy tea mixture over milk and stir well until combined- if you don't combine the tea with the milk well enough, the aquafaba and matcha taste will be too strong, so I suggest mixing it well before drinking!
Salted Caramel Paleo Gluten Free Brownies
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The ultimate fudgey paleo salted caramel brownies. Thick. Dense. Perfect fudgification. Caramel Pools. Appropriate gooey-factor. Need I say more? Healthy, gluten free, and paleo brownies. These brownies are rockstars, winning hearts of both paleo and wheat-eaters alike!
Print Recipe Salted Caramel Paleo Gluten Free Brownies The ultimate fudgey paleo salted caramel brownies. Thick. Dense. Perfect fudgification. Caramel Pools. Appropriate gooey-factor. Need I say more? Healthy, gluten free, and paleo brownies. These brownies are rockstars, winning hearts of both paleo and wheat-eaters alike! Ingredients Brownies- 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
- 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
- 1 cup sugar coconut sugar- for paleo
- 3/4 cup cassava flour I use Anthony's Goods brand
- 2 large eggs at room temperature
- dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking
- 1/2 cup sugar coconut sugar- for paleo
- 1/4 cup coconut oil
- 3 tablespoons full fat canned coconut milk the cream from the top
Rating: 3.74
You: Rate this recipe! Recipe Notes
*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.
Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 19Rating: 3.74
You: Rate this recipe! Recipe Notes
*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.
Ingredients Brownies- 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
- 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
- 1 cup sugar coconut sugar- for paleo
- 3/4 cup cassava flour I use Anthony's Goods brand
- 2 large eggs at room temperature
- dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking
- 1/2 cup sugar coconut sugar- for paleo
- 1/4 cup coconut oil
- 3 tablespoons full fat canned coconut milk the cream from the top
- In a small sauce pan over medium/low heat combine all ingredients for the caramel. Stir and let it bubble for 2-4 minutes. Transfer to a small plate lined with parchment paper. Chill in freezer for 30 minutes until solid. Then cut into 1/4" squares.
- In a double boiler melt chocolate and butter (or palm shortening) together over low heat.
- In a mixing bowl combine, flour, sugar, eggs, and salt, then stir in the melted chocolate and butter. Pour batter into a 8" by 8" square baking dish lined with parchment paper.
- Sprinkle half the caramel squares over the brownie batter. Bake on 350F for 35-40 minutes (more or less for more cakey or gooey), then remove and cool for 15-20 minutes to solidify, they will crumble if you don't let them cool. (you can place brownies in the freezer for 10 minutes to speed up the cooling process).
- Sprinkle with remaining caramel squares and sea salt flakes, cut, and serve!