ZenMatcha Macaroon Balls – Recipe by NourishMe


2 cups shredded coconut

1 cup almond flour

1/2 cup maple syrup (use until you've reached your desired sweetness and stickiness)

1 tsp vanilla extract

1-2 tbsp ZenMatcha Artisan or Mixing Grade matcha

1/2 cup of chocolate chips (optional)


Combine all the ingredients in a large bowl and mix together, using just enough maple syrup until you've reached your desired sweetness and stickiness. Take the dough and roll into tablespoon size balls and place on a parchment-lined baking sheet.











To bake, either dehydrate for around five and a half to six hours or bake in a 100-degree oven for 20 minutes. The outer side of the macaroon balls will lose their stickiness, but the inside should still be soft. Let them cool and enjoy!





Matcha Green Tea Pudding

Yield: (Serves 4oz cup x 8)


4 eggs
5 oz sugar
21 oz milk (warmed to 100 degrees F)
0.25 oz matcha green tea powder
2.5 oz hot water

caramel sauce (see recipe below)


Mix eggs and sugar together until smooth.

In a bowl, mix the ZenMatcha powder and hot water, then combine with hot milk (100°F)

Combine all the above, mix well, then strain.

Pour mixture into cups/ramekins with caramel sauce in the bottom, place cups in pan with 1" water, then bake for 1 hour 20 minutes at 300 degrees Fahrenheit. After 60 minutes, check the cups to see if they are stable.

(KEY) Cups must be resting in pan with hot water so the pudding does not dry out.


Caramel Sauce


3.5 oz sugar
3 teaspoonsHot Water


Put the sugar in the small pan and heat over medium heat.

After sugar turns to be golden brown, add boiling water without stirring sugar. Once the sugar is completely melted remove from the burner.

Pour the caramel sauce into the cups while it is hot.

Matcha Crepe Recipe

Matcha Crepe With Red Bean Paste

1 1/2 - cups milk
6 - tablespoons sugar
8 - teaspoons green tea powder (matcha)
2 - eggs
1 - cup all-purpose flour
14 - ounces red bean paste
Cool Whip or ice cream

Add milk, sugar and matcha powder to bowl.
Whisk together until matcha is completely dissolved.
Whisk eggs in one at a time.
Add flour while continually whisking to prevent lumps. Additional milk may be used if batter is too thick.
Heat shallow crepe pan over high heat.
Add enough butter to lightly coat pan (~1 teaspoon), or use oil spray.
Pour half a cup of crepe batter into pan and move pan around to spread evenly.
After 10-15 seconds, flip crepe to finish cooking.
Fill crepe with red bean paste (or other toppings) and fold over all sides.
Serve with cool whip or ice cream.
Dust with additional matcha powder if desired.