Healthy Minty Matcha Cakes with Spirulina Recipe (Paleo)

Mint Spirulina Cornflake Matcha Cakes

Mint Spirulina Corn Flake Matcha Cakes

A funky little matcha treat that is unique and absolutely wonderful for you.

These tasty and unique little treats are perfect for post-workout time due to the raw coconut and coconut manna/butter, which as a result, will keep you energized, feeling full, and will replenish your body after exercising. These both contain same high levels of MCTs, potassium, fiber, magnesium, and iron.

Let’s also give the spirulina a chance to shine. This is a type of bacteria that is stuffed with nutrients, including amino-rich protein and high levels of vitamins B1, B2, and B3, copper, and iron. Spirulina is also great for boosting energy and muscle strength. Much as the raw coconut and coconut manna, spirulina is a great post-workout recovery supplement.

The matcha green tea powder is also a knockout, containing a wide variety of vitamins, nutrients, and minerals—most noteworthy vitamins A and C, as well as tons of antioxidants. These antioxidants do many, many things for your body, including detoxifying, immune system boosting, de-stressing, and protecting your body from harmful free radicals.

Most of all, this mint spirulina corn flake matcha cakes recipe is also vegan and paleo-friendly, so whip some up soon and see what we’re talking about!

Mint Spirulina Corn Flake Matcha Cakes Recipe

Mint Spirulina Corn Flake Matcha Cakes Recipe

Equipment Needed:

  • Bowl
  • Bain marie
  • Silicone spatula
  • Cupcake liners
  • Baking tray
  • Airtight container

  • 2 3/4 cups raw coconut flakes
  • 2 tablespoons cashew butter
  • 100 grams cacao butter
  • 100 grams coconut manna/butter
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons peppermint extract
  • 1 1/4 teaspoons Epic Matcha green tea powder
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon spirulina powder
  • Pinch fine Himalayan pink salt

  1. Combine the cacao butter, coconut manna (butter), and cashew butter into a bowl and place over a bain marie on low heat.
  2. Combine the cacao butter, coconut manna (butter), and cashew butter into a bowl and place over a bain marie on a low heat.
  3. Stir frequently with a silicone spatula to prevent any possible burning.
  4. Once the ingredients have melted, carefully remove from heat and leave the butter mixture to cool for two minutes.
  5. Stir in the maple syrup, peppermint extract, matcha powder, spirulina powder, vanilla extract, and Himalayan pink salt until thoroughly combined. Press down on any lumps with the back of the spatula and smooth into the mixture.
  6. Place the raw coconut flakes into a large mixing bowl and pour over your chocolate mix.
  7. Stir well, until the coconut flakes are evenly coated in the chocolate.
  8. Spoon about 2 tablespoons of the mixture into cupcake liners.
  9. Place these onto a baking tray, and place inside your freezer for 30 minutes.
  10. Transfer the cakes into an airtight container, and be sure to layer them between paper towels or tinfoil just in case.

Yield 14 servings


Finally, you can store the mint spirulina corn flake matcha cakes for up to one week in your refrigerator, and they’re best when they’ve been left at room temperature for about 10 minutes.

To learn how to make more amazingly tasty treats and drinks using matcha powder, download our recipe book, or visit our Epic Matcha blog!