Being Co Matcha – Brisbane’s latest & greatest trend + A GIVEAWAY!

Being Co Matcha CheesecakesHaven’t you heard? No one drinks coffee anymore!

Brisbane has greened on up and swapped their morning caffeine dosage for an antioxidant hit instead, with none other than Being Co Matcha!

Scroll down to see how you can score yourself some, for free!

So, what is Matcha? Well, its made from the one, pure ingredient which is none other than the humbling and very popular green tea leaves! Essentially the leaves are ground into a fine powder and results in 137 times the amount of antioxidants than a regular cup of green tea!


– Over 55x the amount antioxidants as the Acai berry… WOW!

– Aids digestion

– Lifts energy and metabolism (up to 6 hours)

– It does contain a teeny tiny amount of tea-caffeine

– Bursting with amino acids, it’s natures own super-green!

– Consumed hot, cold, blended, baked, drizzled or mixed

– Tastes like light fine mellow green tea

Wanna try? keep scrolling for your chance to win a whole bag full!

Stefani is the gal to get in contact with if your interested in this delightful product and she can give you the ins and outs of all its delicious and health properties!

Stef is the master of Matcha recipes and has thankfully created one for all of the kbsugarfree fans!

***GIVEAWAY***:  Stef has kindly donated 3 x 75g bags for you to win (thats over $75 dollars worth of Matcha up for grabs!). So, what do you have to do? Simply share one of the pictures below on your instagram, tag @being_co & @kbsugarfree and tell us what you would make with your Matcha! [competition starts 30/06/15 and is drawn 7/06/15] x

Matcha Lemon Cheesecake Tart

Being Co Matcha CheesecakeMakes 10


1/2 cup of roasted almonds
1/2 cup of Medjool dates (aprox. 8 dates)
Pinch of Himalayan pink salt


1 tbsp of Being Co. 100% Pure Matcha
3 juiced lemons
3 cups soaked unsalted cashew nuts (best soaked overnight in water)
1/2 cup coconut oil 
1/2 cup rice malt syrup
Pinch of Himalayan pink salt



– Mix all ingredients in a food processor until well formed and combined.

– Press the mixture into the bottom of a cupcake tin to form a thin layer at the ‘biscuit’ base of your tart.


– Melt the coconut oil and rice malt syrup in a pan and leave to cool slightly.

– Once slightly cooled combine all ingredients in a blender and blend until a smooth ‘mousse’ texture forms.

– Once formed spoon green mousse into each of the tins and smooth over the date and nut based. 

– Fill to the top and freeze overnight.

– To serve let these slowly defrost and serve with fresh raspberries and coconut ice-cream/yogurt

UM YUM! Head to @kbsugarfree to enter the comp now!

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