Healthy Matcha



Vanessa, a qualified holistic nutritionist, wellness coach, healthy foodie, mum of two young children, helps women and their families achieve a healthier, happier and more fulfilling life via her blog Becomingness.

She started adding a Matcha Latte to her morning routine a few years ago and now adds Matcha to healthy recipes as well, such as her Raw Matcha Brownies.

These delicious brownies are gluten, dairy and refined sugar free and suitable for paleo and vegan lifestyles.






1 + 1/2 cups pecans
16 medjool dates (or soft organic dates)
1/3 cup cacao powder
1 teaspoon vanilla paste (or extract)
Pinch of sea salt


Matcha layer

1/2 cup cacao butter, chopped into small pieces
1/3 cup rice malt syrup (you can also use honey or maple syrup)
1 tablespoon Encha Culinary-grade Organic Matcha


Makes 20 – 24



Process pecans in a blender or food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed.

Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.

To make the matcha layer, add the cacao butter and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter has melted

Next, add the matcha powder and whisk until well combined. Spread over the brownies and place back into the freezer for approximately one hour to set.

Then, slice the brownies into squares and serve.

Store in an airtight container in the refrigerator for 3-4 days.