Raw Brownie with Matcha Frosting

Did you know that matcha has 137 times the antioxidant power of regular green tea?

Antioxidants help boost the immune system and fight cancer-causing free radicals in the body. According to the latest testing method, ORAC, matcha’s rating is 1300 units per gram, compared to pomegranates 105 units per gram or blueberries 91 units. 1 g of matcha = 500g raw spinach. 130 times more calcium than normal green tea and 172 times the amount of protein!!!


1 ½ cups walnuts
1 cup almonds
½ cup gluten free oats
¾ cup cacao
1 tablespoon rice malt syrup
2 ½ cups dates, softened
Pinch of Himalayan salt

Matcha Frosting:
1 cup raw cashews, soaked overnight
2 tablespoons coconut cream
3 tablespoons rice malt syrup
1 teaspoon vanilla extract
3 teaspoons Matcha Maiden matcha powder
1 teaspoon lucuma
½ teaspoon cinnamon
¾ cup coconut oil

Raw Chocolate Drizzle:
¼ cup coconut oil
2 tablespoons cacao
1 tablespoon maple syrup
1 tablespoon coconut cream

In a food processor, blitz the walnuts, almonds, gluten free oats, cacao and salt until broken down. Add in the rice malt syrup and softened dates, and blitz again until well combined. Press the mix evenly into a 20x20cm silicone cake tin and put into the freezer to set.

For the matcha frosting, blitz all of the ingredients together on high speed until creamy. Pour the mix over the brownie base and smooth with a palette knife. Put back into the freezer to set.

For the chocolate drizzle, melt the coconut oil in a small saucepan. Turn off the heat and add the cacao, maple and coconut cream and stir to combine. Use a funnel to pour the melted chocolate into a plastic squeeze bottle and let cool slightly to make the drizzling easier.

Once the matcha brownies are firm, remove from the freezer and allow to defrost for a minute or so. With a sharp knife, clean up the edges and slice into 12 even pieces. Drizzle with the melted chocolate and enjoy. Store in the freezer for up to 3 months.