Matcha Lemon & Courgette Mousse

If you’re looking for a dessert that’s fresh, light, and genuinely surprising, this vegan lemon & courgette matcha mousse is a brilliant option. Made with simple, wholesome ingredients, it combines the crisp freshness of courgette with bright lemon notes—elevated by the soft, umami depth of our organic ceremonial matcha.

Served chilled, it’s the perfect way to end a meal on a delicate note while enjoying the benefits of matcha and other feel-good ingredients. Easy, quick, and guaranteed to impress.

Prep time:

10 minutes prep, 12 hours chilling in the fridge

Ingredients:

630 g courgettes
30 g lemon juice (or a mix of 20 g lemon + 10 g yuzu juice)
65 g white almond butter
4 tbsp maple syrup or agave syrup
4 to 5 tbsp coconut oil
1 tsp of organic ceremonial matcha

Method:

Prep the courgettes: If using green courgettes, peel them for an extra-smooth texture. If using yellow or pale courgettes, you can leave the skin on—just wash well.
Blend everything: In a blender, add courgette chunks, lemon juice, almond butter, maple/agave syrup, melted coconut oil, and finally matcha. Blend on high for 5–6 minutes until silky and airy.
Chill: Pour into individual bowls or glasses. Refrigerate for at least 12 hours (or overnight) so flavours develop and the mousse sets.
Serve: Enjoy chilled. For a pretty finish, dust with a little extra matcha before serving.

Tip:

For an extra-gourmet touch, top each portion with lemon zest or coconut flakes. It adds a lovely texture contrast and even more freshness.

Nutritional value:

This dessert is rich in fibre thanks to courgettes, and provides healthy fats from coconut oil and almond butter. Matcha adds a generous antioxidant boost—light, refreshing, and nourishing.