Raw Matcha Brownies


  • 170g pecans
  • 16 dates
  • 40g cup cacao powder
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 110g cacao butter
  • 1 tbsp AA grade OMGTea matcha powder
  • 80g cup maple syrup


  1. Process pecans in a blender or food processor until they resemble fine crumbs.
  2. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed.
  3. Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.
  4. To make the matcha layer, add the cacao butter and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter has melted
  5. Next, add the matcha powder and whisk until well combined. Spread over the brownies and place back into the freezer for approximately one hour to set.
  6. Then, slice the brownies into squares and serve.
  7. Store in an airtight container in the refrigerator for 3-4 days