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.
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.
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.
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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