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    Matcha Recipes

    Matcha And Cocoa Nib Granola Bars

    Matcha Cocoa Nib Granola Bars

    Happy November! Our friend Kimi shared with us this fun recipe with tasty fall flavors and it looked sooo good.

    Why eat store-bought bars when you can make more wholesome and delicious ones at home? Only the good stuff in these guys. Enjoy!

    Makes 8 bars


    • 2 cups gluten free steel cut oats
    • 1 cup puffed rice cereal
    • 1/2 cup unsweetened shredded coconut
    • 1/2 cup dried cranberries
    • 1/4 cup, plus 1 tbsp roasted cocoa nibs
    • 2 Tbsp coconut oil (melted)
    • 2/3 cup raw honey (can make vegan by using brown rice syrup)
    • 1/4 tsp sea salt
    • 1/2 Tbsp Ground Cinnamon
    • 1 tsp real vanilla extract
    • 1 Tbsp matcha (culinary grade)


    1. Combine all ingredients except matcha and 1 tbsp cocoa nibs in a large mixing bowl and toss to coat evenly with honey. Mixture should be sticky but slightly loose. 
    2. If needed, add more honey 1 tbsp at a time until desired consistency is reached.
    3. At this point I split the mixture in half, leaving out matcha for the kids. 
    4. To remaining mixture: Add matcha and toss to coat evenly, making sure all of the loose powder is dissolved/soaked. Mixture will be a vibrant shade of green. 
    5. Place half in a greased (with coconut oil) 8×8 baking pan and pack down tightly with your hands. Mixture is sticky so I put coconut oil on my hands for this part. Place in a preheated 350° oven for 10 minutes. Do not overbake or it will burn. 
    6. Remove when mixture is slightly golden on top and still pliable to the touch. Let cool 10 minutes and then place in freezer to set. 
    7. Once mixture is completely cooled, it will firm up. Take out of the freezer and slice into 8 bars and enjoy! Place in an airtight container and keep in the fridge for up to 2 weeks.(If you need to stack them, separate layers with parchment paper.)

    Tasty healthy energizing bars on the go!

    Perfect Matcha Latte WITHOUT a Whisk

    In this quick video I show you how to make a perfect hot matcha latte WITHOUT needing a whisk, or any other fancy tools. The secret? Mixing the matcha by shaking!

    Shaking matcha is super effective because it breaks up all the clumps and leaves a nice frothy layer on top (just like whisking does, but easier). It's so effective in fact that you don't even need to sift the matcha beforehand. Usually we use the shaking method for iced lattes, but this recipe allows you to use it to make a hot latte as well.

    VERY important note, however, is to *never* use hot water when shaking, as it is dangerous and could cause an accident. Instead, just use room temperature water...the heated milk will be just fine to make sure your latte is nice and hot.


    • 1 cup milk (almond, coconut, soy, regular, all work great)
    • 1/4 cup water - room temperature!!
    • 1/2 tsp matcha (culinary or ceremonial)
    • 1-3 tsp sweetener (honey, sugar, agave, stevia, etc)


    1. Pour the milk into a mug, and microwave on high for 90 seconds.
    2. While the milk is heating, add the water (again, make sure it is room temp) and the matcha to a shaking container (I used a mason jar) and seal the lid tight. Shake for about 5-10 seconds until well mixed.
    3. Pour the matcha into the heated milk, making sure to get all the frothy goodness at the end.
    4. Add sweetener if desired, then give it a final stir with a spoon.
    5. Enjoy!

    Matcha Peanut Butter Cups

    Matcha Peanut Butter Cups

    Recipe Credit: @beetsandburgers

    Few treats are as satisfying as the simple peanut butter cup, and when I saw this stunning photo by @beetsandburgers on instagram, I had to share.

    Turns out the recipe is a lot simpler than I imagined! All you need are some muffin cups (and a little patience) to achieve that iconic peanut butter cup look. Check it out:


    • 6 oz white chocolate melts
    • ½ cup peanut butter
    • 1-2 tsp matcha powder (culinary grade)
    • Dash of salt
    • Sweetener to taste (sugar, honey, agave...)


    1. Melt the white chocolate and mix in matcha and salt. Taste to check sweetness level, and add more sweetener as desired, a little at a time.
    2. Pour half the mixture into 6 lined muffin cups and place in the fridge. Set aside the rest of the matcha chocolate.
    3. Once set, remove the cups from the fridge and spoon the peanut butter into the middle. 
    4. Cover with more of the matcha chocolate (will have to heat up again). Place in the fridge to set.
    5. Once set, remove the pan, remove the liners and voila! 

    Marissa from @beetsandburgers actually uses vegan white chocolate in her matcha peanut butter cups, and includes a recipe for it in her post here.

    Hot Apple Ginger Matcha

    Apple Ginger Matcha

    Recipe credit: Red Nails Green Veggies

    I don't know how it happened...but tomorrow marks the first day of Fall 😬 🍂

    Summer is officially ending, but on the bright side we get to enjoy all the toasty warm treats that Fall brings with it (soup, PSLs, and of course, tasty hot matcha beverages).

    We found this creative matcha-infused spin on the classic hot apple cider that sounded nice and tasty - check it out:

    Get the full recipe here >>

    Matcha Pesto Pasta

    Matcha Pesto Pasta

    Recipe credit: The Pasta Project

    With all the matcha sweets out there, it's easy to forget matcha works great in savory dishes as well - adding a rich umami flavor and beautiful deep green color...not to mention health benefits as well.

    We found this delicious spin on the classic Italian pesto that not only works well on pasta, but is also great on crackers, in stir-fry dishes, or even on eggs! Check it out:

    Get the full recipe here >>