Chef Ellen

Jump to Recipe Print Recipe


Matcha is high in antioxidants which have positive effects on cells, cholesterol, blood pressure, brain function, and gut health. These promising health benefits paired with a fresh raspberry flavor and the crispness of puffed quinoa create a delicious texture worthy of your next snack, or mini-meal. It’s simple to assemble and a wonderful source of slow-release energy our body thrives on.


Makes about 35 small squares

  • 12 Medjool dates
  • 2 tablespoons matcha powder
  • 2 tablespoons raspberry powder
  • 1 cup oats
  • 2 tablespoons cacao nibs
  • 1 tablespoon sunflower butter or tahini
  • 1 teaspoon vanilla
  • 1 cup puffed quinoa cereal


  • In a blender cup or food processor, add dates, matcha, raspberry, and oats. Blend until well incorporated.
  • Transfer contents to a large bowl. Add cacao nibs, nut butter, and puffed quinoa. Mix all ingredients (using your hands works best).
  • Transfer the mixture to a parchment-lined baking dish (8x8), and evenly distribute while pressing down to form a uniform square. Refrigerate for 20 minutes. Remove the parchment paper from the dish and use a knife to cut it up into squares. Store in an air-tight container and refrigerate or freeze for best results.