5 Sweet And Savory Snack Recipes For Matcha Lovers

Matcha, the powder made from ground green tea leaves, is a superpower source of antioxidants. And while foamy green lattes have become staples in many a wellness routine, they’re not the only way to get your daily dose of matcha.

These out-of-the-box recipes from Kim Capella, the healthy recipe guru behind @pbeechie, incorporate matcha into everything from savory spreads to peanut butter sandwich cookies. Made with simple, whole ingredients, these recipes are just as Instagram-worthy as your foamiest latte—and, no, they don’t taste like tea.

Peanut Butter Matcha Cookie Sandwiches

*Makes 8 cookie sandwiches

You’ll need:

Cookie Dough

Peanut Butter Filling

  • 4 Tbsp dairy-free cream cheese (or your favorite cream cheese)
  • 2 Tbsp peanut butter
  • 2 Tbsp maple syrup or plnt brand Raw Honey

Preheat the oven to 350 degrees. In a small bowl, mix together the oat flour, maple syrup, peanut butter, baking soda, and matcha powder. Once evenly mixed, roll the cookie dough into 16 balls and place them on a baking sheet sprayed with nonstick spray. Bake for 12 to 14 minutes, or until lightly browned. Remove the cookies from the oven and press the top of each with a fork to create the signature criss-cross look. Let cool for at least five minutes

While the cookies cool, mix together the cream cheese, peanut butter, and maple syrup for the filling. Spread about a tablespoon onto the bottom of eight cookies, Top each with another cookie for eight sandwiches total.

Nutrition for one sandwich:
Calories:  206  • Fat: 12g  • Carbohydrate: 23g • Protein: 5g • Sugar: 14g • Fiber: 2g

Matcha Coconut Fudge

*Makes 30 fudge cups

You’ll need:

Coconut Layer

Matcha Layer

  • 1/2 cup cashew butter
  • 2 Tbsp plnt brand Organic Extra-Virgin Coconut Oil, melted
  • 1 Tbsp plnt Organic Matcha Green Tea Powder
  • 1/4 cup maple syrup or plnt brand Raw Honey

Make the coconut layer by mixing the coconut shreds, coconut oil, and maple syrup in a small bowl. Once evenly mixed, place a heaping teaspoon into each well of a silicon baking mold and press it down. Place the mold in the fridge to set.

While the coconut layer sets, make the matcha layer by mixing the cashew butter, coconut oil, matcha powder, and maple syrup. Remove the silicon mold from the fridge and fill the rest of each well with the matcha mixture.

Place in the fridge for 30 minutes, or until the fudge is firm. (Keep extras in the fridge.)

Nutrition for one fudge cup:
Calories:  72  • Fat: 6g  • Carbohydrate: 4g • Protein: 1g • Sugar: 2g • Fiber: 1g

Cilantro Matcha Cashew Spread

*Makes one cup of spread

You’ll need:

If your cashews have not been soaked, boil them for 25 minutes to soften. Toss all ingredients into the food processor and blend on high until thick and creamy. (Scrape down the sides of the food processor often to ensure all ingredients are evenly blended.)

Try spreading this on toast with sliced cucumber and sun-dried tomatoes.

Nutrition for two tablespoons:
Calories:  97  • Fat: 8g  • Carbohydrate: 5g • Protein: 4g • Sugar: 0g • Fiber: 1g

Blueberry Matcha Muffins

*Makes 6 muffins

You’ll need:

  • 1 cup unbleached all-purpose flour
  • 1 Tbsp plnt brand Organic Matcha Green Tea Powder
  • 5 tsp baking powder
  • 1/4 cup unsweetened applesauce
  • 1/2 dropper plnt brand Liquid Stevia (about 30 drops)
  • 1/2 cup almond milk
  • 1/2 cup fresh blueberries

Preheat the oven to 350 degrees. In a small bowl, whisk together the dry ingredients (flour, matcha powder, and baking powder). In a second bowl, whisk together the wet ingredients (applesauce, stevia, and almond milk). Slowly stir the wet ingredients into the dry ingredients, until just incorporated and no lumps remain. Do not over-mix! Then, lightly fold in the blueberries.

Spray a cupcake baking tray with nonstick spray and divide the batter among six cupcake wells. Bake at for 15 to 17 minutes, or until a toothpick comes out clean. Let sit for five to 10 minutes, then enjoy!

Nutrition for one muffin:
Calories:  82  • Fat: 0g  • Carbohydrate: 19g • Protein: 2g • Sugar: 3g • Fiber: 1g

Matcha Granola Parfait Cups

*Makes 10 mini granola cups

You’ll need:

  • 1 cup rolled oats
  • 1 Tbsp plnt brand Organic Extra-Virgin Coconut Oil
  • 5 tsp plnt brand Organic Matcha Green Tea Powder
  • 1/4 cup maple syrup or plnt brand Raw Honey
  • dairy-free yogurt, dried fruit, and nuts for topping

Preheat the oven to 350 degrees. In a small bowl, mix together the oats, coconut oil, matcha powder, and maple syrup. Spray a mini cupcake tray with nonstick spray. Distribute the oat mixture among 10 mini cupcake wells, pressing firmly on the edges and creating a small cavity in the center. Bake for 18 to 20 minutes, or until lightly browned. Remove from the oven and let cool for five minutes.

Remove the cooled granola cups from the cupcake tray. Fill with your favorite dairy-free yogurt and toppings like dried fruit and nuts.

Nutrition for two mini granola cups (with toppings):
Calories:  172  • Fat: 7g  • Carbohydrate: 25g • Protein: 3g • Sugar: 13g • Fiber: 3g

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