Hello friends. It's me again. Back with another recipe.

This time I'm bringing you a Japanese-inspired desert. Friday Nate and I had a sushi date night. He picked up the sushi. I was in charge of the side and a dessert. Corny as I am, I had to make all of it go with the sushi.

I ended up making a kale and seaweed salad as the side. It was very good. And very healthy. I had considered for a moment just picking up a seaweed salad from the sushi section at Publix. But those pre-made versions usually have so much sodium. At least I could control that if I made it myself. Plus this dish added kale! My favorite super green! Shh...don't tell spinach I said that. Recipe here, if you're interested.

So that brings me to dessert. I was trying to figure out something that would keep with the Japanese theme we had going on tonight. And then it hit me. Matcha! I already had some in my pantry!

What is matcha? Well, I'm glad you asked. Matcha is essentially very finely ground green tea. It is a tea that is grown and processed in a special way. And it has many health benefits. Japanese tea ceremonies involve the preparation and consumption of matcha. But I don't consider myself an expert on that. I use it for the healthy perks.

Matcha can also be used in a variety of dishes, including desserts. So, I figured, why not a matcha cake? And obviously, I had to add dark chocolate to that. I am a chocoholic, after all. The results were divine. Dessert for your next sushi night is served.

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~ Ingredients ~

Serves 2

6 Tbsp. wheat flour
1½ tsp. matcha powder
¼ c. powder stevia
½ tsp. baking powder
A few dashes of salt
6 Tbsp. unsweetened almond milk
2 Tbsp. coconut oil
½ tsp. vanilla extract
⅛ tsp. almond extract
3 Tbsp. dark chocolate chips
Unsweetened shredded coconut (to top)

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~ Directions ~

Preheat oven to 350°. Grease two small ramekins. Be sure to grease well. Otherwise, the cakes will stick and fall apart when you try to remove them after baking.

In a small bowl, combine the flour, matcha, salt, baking powder, and stevia. Add the coconut oil, vanilla extract, almond extract, and almond milk, and stir until it forms a batter. Finally, mix in the chocolate chips. Split the batter between the two ramekins. Top with shredded coconut, if desired.

Bake for 25-30 minutes, or until fork inserted into the cakes come out clean. Remove from oven and let cool about 10 minutes. Gently run a knife around the edge of the cakes to loosen them from the side of the ramekins. Flip the ramekins and move the cakes to a plate.

Nate isn't a big fan of coconut so I topped his with a few more chocolate chips. You can do this too if you don't like coconut.