Raw Vegan Matcha Brownies

By Chef: Heather Pace
Posted: March 21, 2018


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These brownies are raw, vegan, and completely nut-free which is rare for a recipe like this. They’re dense and chocolatey with a sweet velvety frosting and have just the right amount of matcha flavor.


  • 1 1/3 cup pumpkin seeds
  • 1 cup shredded coconut
  • 2/3 cup pitted packed dates
  • 1/2 cup raisins
  • 1/3 cup raw cacao powder
  • 2 teaspoons matcha powder
  • 1/4 teaspoon himalayan salt
  • 3-4 teaspoons water (depending on the moisture level of the dates)
Matcha Frosting
  • 1/3 cup mashed avocado
  • 4 tablespoons warm water
  • 3 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup melted coconut oil
  • 1 1/2 teaspoons matcha


  1. Process the seeds and coconut down to fine crumbs in a food processor.
  2. Add the dates, raisins, cacao, and matcha. Process until all ingredients are ground down and combined.
  3. Add the water, starting with 2 teaspoons. I used 4. Make sure the mixture easily holds together when pressed in your hand (the dough is a bit different than using nuts).
  4. Press into the bottom of a 9×5″ bread pan.
  1. Blend all ingredients together in a blender until smooth.
  2. Spread over the brownies.
  3. Freeze for 2 hours until firm or set in the fridge for at least 5 hours to firm up. Slice. Drizzle with chocolate sauce if desired.