Matcha Coconut Smoothie

10 minutes


6 cups filtered water
4 fresh pitted dates or 1 tbsp raw honey or a little stevia
2 tbsp coconut butter or tahini
1 cup pumpkin seeds (soaked)
1 tsp organic matcha green tea powder
1 tsp vanilla extract
1/2 tsp sea salt


  • Step 1

    Combine pumpkin seeds, matcha, water, dates. coconut butter, vanilla and salt.

  • Step 2

    Blend well for 30 seconds to 1 minute until milk is creamy and blended.

  • Step 3

    Strain through a nut milk bag or a piece of muslin cloth or fine sieve.

  • Step 4

    Pour into a glass jug and store in the fridge until needed.

  • Step 5

    Halve the recipe if you need to make a smaller amount.

  • Step 6

    Keeps in the fridge for 4 days.