I love matcha. I drink it every morning, it’s one of my favorite ice cream flavors, and its earthy, umami-rich, and slightly sweet flavor makes a great addition to sweet treats. Plus it’s packed with antioxidants and provides a stable energy boost (read more in the ingredient highlight below).
These cute little matcha bites are so easy to throw together and make for a delicious, nutrient-dense, low sugar treat. Tahini and pumpkin seeds are the base of these bites and are both great sources of fiber, iron, magnesium, and zinc to name a few.
Ingredient highlight
Matcha! This popular antioxidant-rich powdered green tea from Japan is made from finely ground shade-grown green tea leaves, resulting in a bright green powder. Traditionally, matcha is served in it’s purest form – whisked with a small amount of hot water and served in a “chawan” bowl.
Matcha contains caffeine, but not as much as coffee. It also contains L-theanine, an amino acid that gives you a more calm and balanced boost of energy and promotes relaxation and alertness. This is why the caffeine effects of matcha feel more mild and stable when compared to coffee. Matcha is also high in vitamin C, chlorophyll, and polyphenols called catechins, which are potent antioxidants.
There are a lot of matcha brands out there and they vary a lot in terms of quality. A low quality/cheaper matcha will have a muddled green color and taste more bitter and grassy. A high quality matcha will be a bright green color and high in umami flavor with a slight sweetness. This Mizuba Culinary Matcha is my favorite and the most bang for your buck. It’s a woman owned company that started in Portland and they source all of their matcha from small organic farms in Japan. It’s what I use for my morning matcha tea/lattes.
Servings 15 small squares
Prep Time 10 minutes Ingredients
- 2 tsp matcha*
- 2 tbsp hot or boiling water
- ¼ cup tahini
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 cup raw pumpkin seeds
- ½ cup coconut flakes
- ½ tsp kosher salt
Chocolate topping (optional):
- ¼ cup dark chocolate chips
- 2 tbsp tahini
- Sesame seeds
- Flaky salt (optional)
- *This is my all time favorite matcha that I discovered in Portland years ago and have used it ever since. I use it for my morning matcha lattes too!
- Note: ~ you could also roll these into balls and dip them in chocolate.
Instructions
- In a medium bowl, add the matcha and drizzle the boiling water over top. Stir together to bloom the matcha. Stir in the tahini, maple syrup, and vanilla until combined.
- In a high-speed blender, add the pumpkin seeds and coconut and blend on high into a fine meal/flour, scraping down the sides if needed. Pour into the bowl along with the salt. Use a rubber spatula to stir until just combined (don’t overmix or it can turn a bit oily). Transfer to a parchment lined loaf pan and press into an even layer.
- If making the chocolate topping, add chocolate chips to a microwave safe bowl and microwave in 20 second intervals until just melted, stirring after each time. Stir in the tahini until combined.
- Pour the chocolate on top of the matcha mixture and spread it around as best you can. Top with a sprinkling of sesame seeds and flaky salt, if using.
- Place in the freezer to chill for at least 2 hours. Slice into squares or bars of whatever size you’d like (I got 15 squares out of mine). Store in an airtight container in the freezer.
Items you can prep ahead (optional)
- Make the bars and freeze!
Substitutions:
- If you don’t like or don’t have matcha, you could leave it out all together (skip the water). I think these would turn out delicious without it, but I have not tested it.
- Substitute almond butter for tahini.
- Substitute more pumpkin seeds for the coconut flakes if you don’t have any.
Storage:
- Store leftovers in an airtight container in the freezer for up to 3 months. You can also store these in the fridge for up to 2 weeks for a softer texture.
Leftovers + Repurposing:
- These are best out of the freezer! You can eat them right out the freezer, but I think they’re best if you let them sit at room temp for 2-5 minutes.
Servings 15 small squares Prep Time 10 minutes Ingredients
- 2 tsp matcha*
- 2 tbsp hot or boiling water
- ¼ cup tahini
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 cup raw pumpkin seeds
- ½ cup coconut flakes
- ½ tsp kosher salt
Chocolate topping (optional):
- ¼ cup dark chocolate chips
- 2 tbsp tahini
- Sesame seeds
- Flaky salt (optional)
- *This is my all time favorite matcha that I discovered in Portland years ago and have used it ever since. I use it for my morning matcha lattes too!
- Note: ~ you could also roll these into balls and dip them in chocolate.
Instructions
- In a medium bowl, add the matcha and drizzle the boiling water over top. Stir together to bloom the matcha. Stir in the tahini, maple syrup, and vanilla until combined.
- In a high-speed blender, add the pumpkin seeds and coconut and blend on high into a fine meal/flour, scraping down the sides if needed. Pour into the bowl along with the salt. Use a rubber spatula to stir until just combined (don’t overmix or it can turn a bit oily). Transfer to a parchment lined loaf pan and press into an even layer.
- If making the chocolate topping, add chocolate chips to a microwave safe bowl and microwave in 20 second intervals until just melted, stirring after each time. Stir in the tahini until combined.
- Pour the chocolate on top of the matcha mixture and spread it around as best you can. Top with a sprinkling of sesame seeds and flaky salt, if using.
- Place in the freezer to chill for at least 2 hours. Slice into squares or bars of whatever size you’d like (I got 15 squares out of mine). Store in an airtight container in the freezer.
Items you can prep ahead (optional)
- Make the bars and freeze!
Substitutions:
- If you don’t like or don’t have matcha, you could leave it out all together (skip the water). I think these would turn out delicious without it, but I have not tested it.
- Substitute almond butter for tahini.
- Substitute more pumpkin seeds for the coconut flakes if you don’t have any.
Storage:
- Store leftovers in an airtight container in the freezer for up to 3 months. You can also store these in the fridge for up to 2 weeks for a softer texture.
Leftovers + Repurposing:
- These are best out of the freezer! You can eat them right out the freezer, but I think they’re best if you let them sit at room temp for 2-5 minutes.
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