Matcha Tiramisu

Indulgent treat alert!!!

This twist on a traditional favourite is bursting with refined-sugar-free and dairy-free goodness that won’t leave you feeling wired and it makes the perfect impressive dessert to share with family and friends.฀

Due to exceptional quality and purity, Organic Burst Matcha is not bitter at all - its taste is described as "creamy" and "almost sweet" - ideal for sweet recipes!


Cookie Base

  • 1 ½ cups almond flour
  • 2 teaspoons Organic Burst Matcha
  • 1 teaspoon lemon zest
  • ¼ cup rice malt syrup
  • 2 tablespoons (30ml) coconut oil, solid
  • ½ teaspoon vanilla extract

Cashew Mascarpone

  • 2 ½ cups cashews, soaked
  • 1 ¼ cups brewed Organic Burst Matcha, divided
  • ½ cup lemon juice
  • ½ cup rice malt syrup
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 1/8 teaspoon nutritional yeast
  • 1/3 cup coconut oil, melted
  • Cocoa powder for dusting


  1. Preheat oven to 350ºF (176ºC). Line baking sheet with parchment paper. Set aside
  2. Make the cookies. Mix almond flour, matcha powder, lemon zest, rice malt syrup, coconut oil, and vanilla, breaking up the chunks of coconut oil as you go.
  3. Form cookie dough with your hands, transfer to lined baking sheet. Press and form the dough into a narrow oval-like shape. Start flattening the dough with your hands (about 10 x 7 inches, ¼ inch thick). Bake cookies for 12 minutes, or until edges are brown.
  4. Cut the cookie into 1-inch strips (about 10 – 12 cookies). Slide it back into the oven and bake again for 8 – 10 minutes or until brown on the sides. Allow cookies to cool completely.
  5. Make the cashew mascarpone. Place ¼ cup of the brewed matcha, lemon juice, rice malt syrup, vanilla, salt, and nutritional yeast into a blender. Blend.
  6. Slowly add in the coconut oil. Blend until smooth.
  7. Pour the remaining brewed matcha into a shallow dish. Break the cooled cookies, and dip them into the matcha, one at a time.
  8. Arrange cookies in a casserole dish. Pour the cashew mascarpone, and smooth it out into an even layer.
  9. Place the tiramisu in the refrigerator overnight. Serve with a dust of cocoa powder or matcha powder.

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