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Cacao Matcha Cookie

Health Benefits


Boost Metabolism

Burn Calories

Enhances Mood

Protein Boost


High in Fibre


Cacao Matcha Cookie

20 Cookies


  • 240g all purpose flour 

  • 10g Organic Cacao Matcha Powder (KyusuOcha)

  • 170g unsalted butter  (softened)

  • 130g confectioners   sugar/powder sugar 

  • pinch salt (kosher or sea salt)

  • 2 large egg yolks


Combine 240g  all-purpose flour and 10g matcha green tea powder in a large bowl.

Sift the flour and the matcha powder.

In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170g unsalted butter until smooth and creamy. 

Add a pinch of salt and blend.

Add 130g powder sugar and blend until soft and light. Scrape down the bowl as needed.

Add 2 large egg yolks and mix well until combined.

Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.

Cut the dough in half and shape into 2 cylinders, about 4 cm diameter, 18 cm long.

Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). 

Preheat the oven to 175C degrees. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into 7 mm thick rounds. Place them on the baking sheet, leaving about 2.5 cm between rounds.

Bake the cookies at 175C degrees for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.

You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.


Black Goji Matcha Pancake

Health Benefits


Enhances Mood

Improve Cholesterol Levels

Vitamins A and C

Fight harmful free radicals Anti-inflammation

Relieve stress Promotes healthy skin

Black Goiji Pancake

8 Pancake


  • 1 cup all-purpose flour

  • 1 tablespoon Black Goji Matcha Powder(KyusuOcha) 

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 cup soy milk

  • 1 egg

  • 2 tablespoons olive oil

  • 2 teaspoons vanilla extract


Agave nectar, maple Syrup or honey 

Fresh fruit

Fresh cream (optional)


Whisk flour, matcha, baking powder, and salt together in a bowl.

Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining.
Grease a small saucepan lightly; heat over

medium-low heat.

Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute.

Flip and cook until edges are lightly golden brown, about 1 minute more.

Add your favorite toppings.

Raw Tart

Raw Vegan Yuzu Matcha Tart

Health Benefits




Gluten Free

Raw Vegan- Matcha Lemon Lime Tart

10-12 tarts



• 1 cup raw cashews, soaked in water overnight
•  2 tablespoons agave nectar 

•  Zest of 1 Lime (3/4 in the  mixture, 1/4 for topping)
•  Juice of 1/2 lemon
•  Juice of 1 1/2 limes
•  3 teaspoons coconut oil

•  1/2 tsp Organic Matcha Powder (KyusuOcha)
•  Pinch Himalayan salt


• 1/2 cup almonds

•  4 Medjool dates

• 1 teaspoon coconut oil

• Pinch Himalayan salt


In a food processor, add the almonds. Pulse until they've broken down a bit. Then add the remaining base ingredients and blend until the almonds are quite fine and everything begins to stick together.

Line the 4-inch mini spring form cake tin with some baking paper. Grease with coconut oil.

Add the base mixture to the tin and press firmly down, until the mixture is evenly spread. Place in the fridge. 

In the food processor, add the soaked cashew nuts, agave, lemon and lime juice, and coconut oil. Blend until all begins to come together.  Add the salt and lime zest and blend. 

Pour on top of the base layer, in the cake tin. Sprinkle on the lime zest and let it set overnight in the fridge.

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