The grass is greener where the matcha is

I’ve done a matcha appreciation post a while back but here’s another, because matcha!

I use pure matcha powder, which is sugar free.  Just straight up 100% matcha powder, no additives.  There’s lots of brand out there so do a search and see which one you prefer.


Matcha Chia Pudding

Makes 1 serving


1 TBS chia seeds

3/4 cup of unsweetened vanilla almond milk

1/4 tsp of matcha powder (or more depending on taste)

a few drops of stevia or your preferred liquid sweetener


Add the milk, matcha powder and sweetener to a blender and blend until the matcha is dissolved and mixed through.

To a glass jar with tight fitting lid, add the chia seeds and then pour in the matcha milk mixture.  Close with lid, making sure it’s on tightly, and shake, shake, shake and then shake again, to make sure that the chia seeds are incorporated into the milk and you don’t end up with lumps.  Not cool.

Place in the fridge overnight or for at least 1 hour to chill and set.

When ready to eat, add your favourite toppings.  I added raspberries, passionfruit and banana.


White Chocolate, Blackberry and Matcha Slice

Makes one 4 x 8 x 30 mini slice tin



1 cup of raw almonds

1/4 cup of rice bran syrup

1/4 cup of raw cacao powder

2 TBS coconut oil

1 tsp of vanilla extract

1/2 tsp of Himalayan pink salt


1 cup of raw cashews, soaked overnight and rinsed well*

1/2 cup of unsweetened vanilla almond milk + 1/4 cup extra

1/4 cup of rice bran syrup

3 TBS of cacao butter melted

1 tsp of vanilla powder or extract

1 cup of blackberries (fresh or frozen)

1/4 tsp of matcha powder



Add almonds to the food processor and pulse until they break down to smaller pieces.  Add the rest of the ingredients and pulse until combined (to stop mixture from going everywhere) and then process until fine crumbs form and mixture can hold together if rolled into a ball.

Line tin with baking paper and add contents of food processor.  Press down firmly with your hands or back of spatula, to form an even surface.  Place in freezer to cool.


Add cashews, syrup, cacao butter and vanilla extract to a powerful blender, I use a vitamix because it really gets everything so smooth.  I use it daily and it’s been the best investment.

Blend until mixture is totally smooth, it will look creamy and delicious.  Taste and adjust sweetness if desired.

Take base out of freezer and arrange blackberries on the bottom.  Pour 3/4 of mixture over the blackberries.  Leave the rest of mixture in the blender, add the extra 1/4 cup of milk and matcha powder and blend until combined and powder has dissolved.

Pour over white chocolate mixture,  use a spatula if needed to spread it flat.

Cover and place in freezer to set overnight or for at least 4 hours.  When ready to serve, take out 30 minutes before to allow it to thaw and cut.

*You can also soak the cashews for 30-60 minutes if you cover them with boiling water.


Matcha Coconut Smoothie Bowl

Serves 1


1 large frozen banana

1 cup of unsweetened coconut milk

1/4 small avocado

1 cup of baby spinach leaves


Blend all ingredients together until smooth, thick and creamy.  Top with your fave toppings.  I added lots of fruit, seeds, coconut, and some cheeky slices of the white choc, blackberry and matcha slice.  Matcha on matcha goodness!

Hope you enjoy re-creating these and please tag @onehungrymami #onehungrymami so I can see what you’ve made.

Peas, love and mungbeans






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