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Matcha Cashew Krispies

With so many ways to customize these crispy, crunchy treats, why not make them extra special with a boost of superfood nutrition?


For the Matcha Krispies:

2 cups Puffed Rice

2 cups Shredded Coconut

½ cup Buckwheat Groats

1 cup Coconut Oil, melted

3/4 cup Maple Syrup

2 Tbsp Cashew Butter Sauce*

1 Tbsp Tahini

1 tsp Navitas Organics Matcha Powder

½ tsp Himalayan Pink Salt


For the Cashew Butter Sauce:*

2 cups Navitas Organics Whole Cashew Nuts, soaked overnight + drained

4 Tbsp Coconut Oil, melted

½ cup Maple Syrup

½ tsp Vanilla


Stir together Matcha Krispie ingredients thoroughly in a large bowl. Place approximately 3 Tbsp of the mixture into tall cupcake papers. Freeze for 3-4 hours.

To make the cashew butter sauce, soak 2 cups Cashews overnight. Drain. Combine in a blender with coconut oil, maple syrup and vanilla until smooth. Use both within the Matcha Krispie mixture and reserve a few tablespoons for icing decoration. Decoration is best after the mixture has been frozen.

Makes 8 Servings



Submitted by Marisa LaValette