Vegan Matcha Chocolate Bars & Matcha Brownies (Nut Free)

Who else loves matcha?! In honor of St. Paddy's Day coming up in March, I have three awesome vegan matcha recipes to share with you. Chocolate bars, brownies, and soft serve. There's something for everyone here!

I've come across a lot of people are iffy on the taste of matcha, and I agree that it can be bitter and overpowering if too much is used OR if the quality is sub par. I promise that these recipes have been designed with what I feel is the right amount of matcha to be able to taste it but in a pleasant way - that being said, you can always start with less and add more to suite your taste.

I'm a huge fan of DoMatcha, organic matcha. If you're a regular reader, you know that I've featured their products before - including the first ever LOW CAFFEINE matcha which I'm absolutely obsessed with! Seriously, there is a huge difference because I can drink it on an empty stomach without feeling nauseous, unlike regular matcha or green tea. I also really love the brilliant green colour of their Matcha and the freshness of it. They're also the only company I know of to direct people to store it in the fridge to preserve its fresh quality and it comes in a special bag inside the tin to lock in the freshness.

To read more about the benefits of matcha, check out my other post where I break it all down! I think we could all benefit from incorporating it into our diets on a regular basis.

As promised, I have a tasty recipe for vegan Matcha Chocolate Bars - and anything green this month is rather fitting since it's St. Paddy's Day coming up on March 17th, and it also happens to be National Nutrition Month! They also have some added cacao butter which gives them a bit of a white chocolate flair.  They're really easy to make so I hope you give them a try 🙂

Note: These will store in the fridge for at least 3 weeks or in the freezer for 6 months.

Vegan Matcha Chocolate Bars

Matcha Filling

2/3 cup raw cashews

1/3 cup warm water

3 1/2 tablespoons coconut nectar

1/3 cup melted coconut butter

2 tablespoons melted cacao butter

1 tablespoon matcha powder

Blend the cashews, water, and coconut nectar in a high speed blender until smooth. Add the remaining ingredients and blend to incorporate. Pour into a plastic wrap lined 9x5" bread pan and place in the freezer for at least 12 hours to firm up. When firm, remove the whole thing from the pan, place on a cutting board and slice into bars using a sharp knife. Place back into the freezer while prepping the chocolate.


2 cups dark chocolate of choice

1 teaspoon coconut oil

Place the ingredients in a heat proof bowl and set over a pot of hot water on the stove (don't let the bowl touch the water). Melt over low heat. Line a cookie sheet with parchment paper. Dip each matcha bar into the chocolate and then lift out using a fork and place it onto the paper. Repeat with the remaining bars and then place into the fridge to harden. Sprinkle with more matcha only once the chocolate has set.

If you're a brownie lover and want a nut-free treat, then you MUST give these matcha brownies a try!

A chewy chocolate brownie topped with a silky matcha avocado frosting.

Raw Vegan Matcha Brownies

These brownies raw, vegan, and NUT-FREE which is rare for a recipe like this. They have just the right amount of matcha for my liking. They're dense and chocolatey with a sweet velvety matcha frosting.


1 1/3 cup pumpkin seeds

1 cup shredded coconut

2/3 cup pitted packed dates

1/2 cup raisins

1/3 cup cacao powder

2 teaspoons matcha powder

1/4 teaspoon himalayan salt

3-4 teaspoons water (depending on the moisture level of the dates)

Process the seeds and coconut down to fine crumbs in a food processor. Add the dates, raisins, cacao, and matcha. Process until all ingredients are ground down and combined. Add the water, starting with 2 teaspoons. I used 4. Make sure the mixture easily holds together when pressed in your hand (the dough is a bit different than using nuts). Press into the bottom of a 9x5" bread pan.

Matcha Frosting

1/3 cup mashed avocado

4 tablespoons warm water

3 tablespoons maple syrup

1/2 teaspoon pure vanilla extract

1/4 cup melted coconut oil

1 1/2 teaspoons matcha

Blend all ingredients together in a blender until smooth. Spread over the brownies. Freeze for 2 hours until firm or set in the fridge for at least 5 hours to firm up. Slice. Drizzle with chocolate sauce if desired.

Want more?!

You can see my Matcha Soft Serve recipe in THIS POST.

This is a sponsored post, however all opinions are my own. I only promote products that I personally use and enjoy.

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