Raw Vegan Matcha Brownie Bites

For the Brownies

• 1.5 c pitted dates
• 0.5 c roasted salted macadamia nuts
• 0.5 c cacao nibs

For the Matcha Topping

• 0.5 c coconut butter
• 2 tbsp maple syrup
• 2 tsp matcha
• 2 tbsp unsweetened shredded coconut

1. Check each date to ensure that there are no pits.
2. Combine the pitted dates, macadamias, and cacao nibs in a food processor. Process just until the mixture starts clumping into a sticky ball.
3. Press the brownie mixture into the 12 cups of a miniature silicone cupcake pan, leaving about a quarter inch of space at the top of each to accommodate the topping. Roll any extra brownie mixture into balls and enjoy them as snacks.
4. To make the topping, combine the coconut butter and maple syrup, stirring until smooth. If needed, warm the coconut butter slightly in the microwave until it is soft and runny. Stir in the matcha.
5. Drizzle the matcha icing on top of each brownie to create a thin, even layer.
6. Sprinkle each brownie with unsweetened shredded coconut, pressing it down gently so that it sticks into the matcha topping.
7. Place the cupcake pan in the refrigerator overnight for the brownies to set.
8. Gently push the silicone cupcake molds inside-out from the bottom to release each brownie. Store the completed brownies in a sealed container in the refrigerator for up to a week.