Matcha Lemon Squares GF / VG

This no-bake gluten-free and vegan bar is easy and healthy, the perfect guilt-free treat.


  • 50g GF rolled oats
  • 110g non-roasted almonds
  • 30g shredded coconut
  • 10 medjool dates, pitted
  • A pinch of salt
  • 1 tbsp premium culinary matcha powder


  • 180g raw cashew nuts
  • 120ml coconut cream
  • 3 lemons, juiced + zest of 1 lemon
  • 3 tbsp maple syrup


  1. Blend all dry ingredients to make the base and press the dough into an 8x8” baking tray.
  2. Blend the coconut cream, cashews, and maple syrup together until smooth and pour over the matcha base.
  3. Place the baking tray in the freezer for a few hours to allow the cake to set.
  4. Once set, remove from the freezer and sprinkle the lemon zest and sieve extra matcha powder on top.
  5. You can keep the cake in the freezer for a few weeks. Leave it at room temperature for 5 to 10 minutes before serving.
Enjoy this guilt-free treat as a snack or dessert.