By Tini


  • Biscuits
  • 30 g pistachios
  • 30 g pumpkin seeds
  • 200 g wholemeal spelt flour
  • 2 tsp Mix n Matcha
  • 100 g butter (or coconut oil)
  • 3 tbsp honey
  • 1 tsp dried lemon zests
  • a pinch of salt
  • 35 g cocoa butter
  • 35 g cashew butter
  • ½ tsp matcha powder
  • 1 tbsp agave syrup
  • pinch of lemon zests
  • 20 g pistachios
  • 20 g pumpkin seeds
  • some dried roses
  1. Roast the pistachios and pumpkin seeds (for the biscuits and the topping). Make the pistachios and pumpkin seeds for the biscuits to flour in a nut meal. Cut the butter in small pieces then put all ingredients together and make a nice dough. Store it for 2 hours in the fridge.
  2. Preheat the oven to 180 degrees.
  3. Roll the dough finely and cut out triangles shapes. Put the biscuits for 6 minutes in the oven. Let them cool down.
  4. For the topping chuck the pistachios and seeds into small chunks. Do the same with the roses, then mix all together. For the chocolate melt the cocoa butter and add then the cashew butter, matcha powder, agave syrup and lemon zests. Let it cool down a bit.
  5. Now dip the biscuits on one side in chocolate and sprinkle the crunchy chunks on top. Let all rest till the chocolate is hard. Now you can put it in a box, store it in a cool place.


Have a recipe that should TOTALLY be on our blog? Tag us in our own creations, again, on Instagram by tagging @matcha_maiden in your pics or Matcha Maiden on Facebook!

Share this post
matcha maiden logo
Matcha Maiden green tea powder

Become a Matcha Maiden VIP

Join Matcha Maiden's matcha mission to receive exclusive offers, recipes invitations and news! Join our mailing list to receive the latest news and updates from our team.

Thank you for joining Matcha Mail! Shhhh here is a 5% discount. Simply enter the code #newmember at the checkout!