Matcha, Coconut and Macadamia Raw Brownies


Matcha, Coconut and Macadamia Raw Brownies

If you like Matcha, you will love these brownies!  I have always thought coconut and matcha work well together and macadamia nuts add an extra richness.  They are easy to make and store really well in the fridge or freezer.  Have a little fun decorating them.  I used matcha and raw cacao to make and a green and brown frosting, but you could also use beetroot for a pink version, or a little turmeric for yellow.

I used Kiki Health’s organic ceremonial grade Matcha  and their organic coconut oil which was in my goodie bag that Pür Kauppa, gave to me in return for creating the Finnish Runebergintorttu (gluten and refined sugar free)  recipe for their blog.  The matcha has just arrived in Pür Kauppa stores should you fancy giving it a try.

Matcha, Coconut and Macadamia Raw Brownies (makes 9)

200g soft dates

100 g macademia nuts

1dl/ 100 ml desiccated coconut

2 tbsp Kiki Health organic matcha powder


For the frosting:

1 dl/ 100ml coconut butter

1 dl/ 100 ml coconut manna

0.5 dl 50 ml Kiki Health organic coconut oil


Matcha, Coconut and Macadamia Raw Brownies

the coloured icing

1 tbsp coconut butter

1 tbsp coconut manna

1 tsp raw cacao

1 tsp Kiki Health organic matcha powder


Line a 18 x 18 square tin with grease proof baking paper

Add the dates, macadamia, coconut and matcha to a food processor and blend until smooth.  If you dates are hard, I would recommend soaking them in hot water for 20 minutes and then squeezing out as much liquid as possible before use.

Tip the mixture into your prepared tin and press down well with the back of a spoon, making it as level as possible.  Place in the freezer to set for about 30 mins.

Meanwhile make your frosting.  Melt all the ingredients over a pan of simmering water until fully combined.  Pour over your brownie base and return to the freezer for around 15 mins to allow it to firm up.

While you are waiting, prepare the decorative icing.  Melt the coconut butter and coconut manna together  over a pan of simmering water.  Divide into two small bowls, in one mix the cacao, and in the other the matcha to form you two different coloured icings.

Remove the brownie from the freezer and carefully, using a very sharp knife, cut into 9 squares.  Decorate with you icing and top with an extras you desire.  I used coconut flakes and dried rose petals.

Store in the fridge for up to a week, or alternatively the brownies freeze well.








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