Prep: 4 hours (inactive) 40 min (active) Yield: 9 squares

Matcha Lemon Bars Ingredients

For the crust

  • 1 C quick-cooking oats
  • 3/4 C King Arthur GF Measure-for-Measure flour (or all-purpose wheat flour)
  • 1/4 C brown sugar
  • 1/4 coconut oil, melted
  • 1/3 C Earth Balance Buttery Sticks (or butter), melted

For the filling

  • 2 cans full-fat coconut milk, cream removed and water discarded
  • 1 C raw cashews, soaked for at least 4 hours in water and then drained
  • 2 T King Arthur GF Measure-for-Measure flour (or AP Wheat Flour)
  • ½ C fresh lemon juice
  • 2 T 10th Avenue Tea Lemon Matcha
  • 1/2 C honey
  • pinch of salt


  1. Mix flour and oats for crust together in a bowl.
  2. Pour in melted coconut oil and Earth Balance.
  3. Stir until crumbs form and then press into a parchment paper-lined 8 x 8 baking dish
  4. Bake at 350 degrees for 15 minutes.
  5. Meanwhile, place all filling ingredients into  a blender and puree until smooth.
  6. Pour over crust, and bake for another 25-30 minutes, until edges are brown and the center is set.
  7. Allow to cool completely before slicing.