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Today, Georgie Holt shares a delicious recipe for mystical moon cookies infused with Vanilla and Matcha so that each bite is packed with a powerful dose of antioxidants. A perfect treat to enjoy with a warm potion and experience sweet bliss.

What is it about a perfectly baked cookie and a cup of warm milk or hot cacao? As the winter months loom closer, I don’t know about you, but I’m comforted by a cookie that tantalizes my sweet tooth and has the added immunity-boosting benefits of adaptogens.

These magical mystical moon cookies have the antioxidant powerhouse benefits of Matcha in the cashew icing and the warm skin food glow of Pearl powder in the cookie base. The dreamiest little accompaniment to any full moon ritual or self-care evening, full of bubble baths with Epsom salts, watching Pretty Woman or Notting Hill with friends, or laying out a spread of food for loved ones this festive season.  

Matcha Vanilla Moon Cookies

Makes 10 cookies


cookie base

2 cups shredded coconut

2 cups almond flour

1/2 cup wildflower honey (or Sun Potion Bio-Active Honey)

4 tbsp. melted coconut oil

2 tsp. organic cinnamon

2 tsp. activated turmeric

1 dessert spoon of Pearl powder

 cashew icing

moon mould

2 cups soaked organic cashews (overnight in the fridge)

1 can full fat coconut milk (in the fridge)

2 tsp. Sun Potion White Dragon Matcha powder

2 tbsp. melted coconut oil

1 tsp. organic vanilla bean paste

1/2 cup icing sugar 



Start by soaking your cashews in kilner jars in the fridge overnight. Place your almond flour, shredded coconut, turmeric, cinnamon, Pearl powder in a high-speed processor. Blend on high until coconut is a flour-like consistency and the turmeric has been equally spread

Meanwhile, melt the coconut oil in a small plan and add the wildflower or Bio-Active Honey. Add this mixture to the processor and blend until the mixture becomes moldable or more liquified

Preheat your oven to 300°F

Warm parts of this mixture into a ball and flatten out on a service or non-stick chopping board. Find an equal size round lid that you can use to make 10 equal shapes of cookies. Place these one-inch apart on a baking tray lined with baking paper and place in the oven for 8 minutes

Remove from the oven and leave to cool for at least 20 minutes 

During the cooling process, you can begin to make your icing

Add the soaked cashews to a high-speed blender, with the coconut milk, vanilla bean paste, icing sugar and melted coconut oil and blend until completely smooth. Remove half of this plain vanilla mixture and add to a separate bowl. Blend the leftover mixture with two teaspoons of Matcha powder 

Using a pourable container pour whichever colour mixture you prefer into the moon moulds and place in the fridge for one hour before adding to the top of each cookie with a little wildflower honey on the bottom 

Store in the fridge in an airtight container

These cookies last a maximum of 10 days in the fridge


All my love, 

Georgie Holt

Georgie is an acupuncturist, Chinese nutritional therapist and yin yoga practitioner. She started out as a private chef for professional athletes and now works from her private practice @studio__unfold in London, UK where she treats a myriad of concerns from athletic injuries to chronic fatigue. Her love for real, wholesome and colourful food runs deep and she still does recipe development for cafés/restaurants in her spare time.