Although the matcha craze has faded out, I still love throwing it into some of my favorite recipes as I just crave the flavor profile. Believe it or not, I rarely have matcha tea as I have so much fun baking with it instead. What’s wonderful about matcha is that it provides antioxidant properties, a vibrant color, a mellow flavor, but it pairs perfectly with so many concepts. This recipe was created years ago, back in 2017, but it STILL holds up today!
Whether you’re all about marshmallows or matcha this recipe is simply a game changer!
Prior to creating vegan marsh square concepts, I don’t think I ever really enjoyed them growing up. my mother ever even made them in our home. (tears) Perhaps because of that, today I love the concept as it’s super easy, and you can seamlessly create fun intricate flavors that blow the plain Jane traditional varieties out to of the water.
What I love about this recipe is simply, everything. It’s quick, easy, affordable, has minimal ingredients, a gorgeous hue, multiple textures, buttery soft, can easily be made in bulk, perf for any season, and is non vegan approved!
If you love matcha or fun effortless vegan treats.. You have to try my recipe for vegan Matcha Rice Krispie Treats!
In a large pot over medium heat add the vegan butter.
Once melted add 1 bagel vegan marshmallows and continue to stir the mixture until fully melted and combined. Make sure to not have the heat up too high as this will create hard marshmallow treats.
Once melted add the matcha powder and combine. Remove from heat, add the vanilla.
Now add the cereal 1 cup at a time mixing it together as you do. Now add 1/2 bag of whole mini marshmallows. (Typically treats request 6 cups of cereal, but I like to do less as they’ll remain softer and less dense.)
Remove from heat and spread the mixture in the pan with another sheet of parchment paper to create an even layer. The mixture will be hot.
Once you have the thickness you desire, make the slices. Serve immediately and store away so they don’t dry out and harden.