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Maple Sesame Matcha Bites

Prep Time 10 minutes
Servings 15 small squares

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.

Items you can prep ahead (optional)

  • Make the bars and freeze!

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.

Notes

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.