Matcha Cashew Collagen Beauty Bars




30 min


00 min



1 cup raw cashews

1 cup raw macadamia nuts

1 tbsp. coconut oil

1 tbsp. maple syrup

Matcha Filling:

2 tsp. matcha powder

Pinch of salt

½ cup coconut butter, melted

½ cup coconut oil, melted

1 tbsp. coconut sugar or maple syrup

Vanilla Filling:

1 vanilla bean, seeds scraped out, or 1 tsp. vanilla bean paste

⅓ cup coconut butter, melted

2 tbsp. coconut oil, melted

1 tbsp. coconut sugar or maple syrup

2 tbsp. unsweetened nut milk

Pinch of salt


  1. Grease an 8-inch square baking dish with coconut oil. Make crust: In a food processor, pulse cashews and macadamia nuts until both are finely chopped. Add oil and maple syrup; pulse to combine. Transfer the mixture to the baking dish and press in evenly. Refrigerate crust while making the fillings.

  2. Make fillings: Combine all matcha filling ingredients in a large mixing bowl; whisk to thoroughly combine. Mixture should be liquidy. Set aside while making the vanilla filling. Combine all vanilla filling ingredients in a blender; blend until creamy and smooth.

  3. Pour matcha filling over chilled crust. Drop in spoonfuls of vanilla filling. Use a chopstick or knife to swirl fillings together, taking care not to disturb crust. Cover pan and refrigerate for at least 30 minutes or up to overnight.

  4. To serve, let bars come to room temperature before slicing. For smooth cuts, run knife under hot water and dry off between slices. Serve immediately. Store leftovers covered in the refrigerator for up to two weeks.

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