1 cup coconut butter 1 cup cashew butter 1/2 cup coconut oil 1/2 cup agave syrup (or pure maple syrup) the cream from one can of full-fat coconut milk

2 tbsp matcha green tea powder 1 tsp pure almond extract 1/4 tsp sea salt

2 tbsp crushed pistachios (optional)

Grease an 8 by 8 inch square glass baking pan with coconut oil.

Place the coconut butter, cashew butter, coconut oil, agave syrup, and coconut cream in a large glass mixing bowl. Place bowl in microwave and heat on low for 1-2 minutes to soften.

Add the matcha, almond extract and sea salt. Whisk everything together until smooth and creamy.

Pour batter into prepared pan. Gently tap pan on counter-top to remove any air bubbles. Sprinkle crushed pistachios on top.

Place in fridge for several hours to set.

Cut into bars and serve.