Matcha Coconut Crunch from Dr. Kara Fitzgerald

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Playing The Healthy No-Bake Dessert That Promotes Longevity!


  • 1 cup sunflower seeds 
  • 1 cup pumpkin seeds
  • 1 cup almonds, sliced or roughly chopped
  • 1 cup walnuts, roughly chopped
  • 1 1/2 cups dried shredded coconut, unsweetened
  • 1/2 teaspoon salt 
  • 3 tablespoons matcha powder
  • 2 tablespoons coconut oil 
  • 2 tablespoons water 
  • 1/2 teaspoon stevia or monk fruit powder (or 1 tablespoon maple syrup) 


  1. Preheat the oven to 300 F and line a large baking sheet with parchment paper. 
  2. In a large bowl, combine the seeds, nuts, coconut, salt and matcha. Mix well. 
  3. In a small saucepan, melt the coconut oil until completely liquid. Add the water and sweetener and stir through. 
  4. Add the melted coconut oil mixture to the dry mix and toss several times to evenly distribute. Hands work great for this! 
  5. Spread the mixture onto your baking sheet and press it down so that the surface is even. 
  6. Bake for 12 to 15 minutes or until the nuts and seeds are toasted and turning a light golden brown. 
  7. Remove from the oven and allow to cool before serving. 
  8. Keeps in an airtight container for several weeks. 

Recipe courtesy of Dr. Kara Fitzgerald.