What do you do when you have a teamaker with a diverse culinary background? Give her all the tea her heart desires, sit back and wait to be wonderstruck by what her creativity conjures. This month, our talented teamaker Justine Carmine-Baron was inspired by our No. 7 Matcha and concocted these simple yet decadent Chocolate-Coconut Matcha Bites that are as easy to make as they are to eat. 

Chocolate-Coconut Matcha Bites


  • 1/2 cup shredded coconut
  • 3/4 cup Deglet Noor dates
  • 3/4 cup pumpkin seeds (can use any seed/nut variety on hand)
  • 3 tbsp coconut oil
  • 1 tbsp No. 7 Matcha powder
  • Pinch sea salt 
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 3 tbsp cocoa powder 


  1. In a food processor, combine the filling ingredients and pulse or blend until smooth. Stop as needed to scrape the mixture down.
  2. Use a spoon and scoop a small amount into your hands to roll into a bite sized ball.
  3. Place the bites on a baking sheet lined with foil or parchment paper and pop in the freezer to chill for a few minutes.
  4. Microwave the coconut oil until just melted.
  5. Stir in maple syrup and cocoa powder (can use a stovetop for this step too).
  6. Using a spoon, drizzle some of the coating on the bites one at a time (or you can dunk them as well).
  7. Top with flaked coconut, or another seed or nut of your choice.
  8. Place in the fridge or freezer to chill and set.