Name: Lavender Matcha Baklava
Prep time: 120 min
Cook time: 30 min
Ingredients: ½ package phyllo dough (1 8oz roll); 2.5 cups walnuts, whole; 1 cup pistachios, whole; ⅓ cup hemp hearts; ⅓ cup coconut sugar; 2 tbsp matcha powder; ¾ cup avocado oil; 1 cup water; 1 cup coconut sugar; ½ lemon, juiced; ¼ cup culinary lavender buds

Vegan

Lavender Matcha Baklava

Sticky-sweet baklava gets an upgrade with vibrant matcha and calming lavender for a delicate, modern, plant-based dessert.

Flavor Notes

Floral | Earthy | Sweet

Pairing SUggestions

Matcha Latte | Picnic | Art Gallery

Jump to Recipe

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This vegan baklava recipe is designed for simplicity, sophistication, and a playful twist on tradition. It delivers all the sticky-sweet, nutty deliciousness of classic baklava with a few dreamy upgrades: matcha powder brings an earthy depth to the filling. A lavender-infused simple syrup replaces rose water for a flavor profile reminiscent of an iced lavender matcha latte.

Whether you’re looking for a unique dessert to bring to a picnic, feeling experimental in the kitchen, or simply want something delicate and sweet to pair with your afternoon matcha, this baklava has you covered.

cross section view of single slice of lavender matcha baklava bars

Reasons you’ll love this baklava recipe

Easy to Make: Skip the time-consuming task of brushing butter between every phyllo layer thanks to a simple oil drizzle hack.

Unique Flavor Twist: Matcha in the filling and lavender in the syrup create a refreshing, modern flavor combo that feels both elegant and grounding.

Higher Protein: A scoop of hemp seeds sneaks plant-based protein into each sticky-sweet bite!

Keto-Friendly: With over 75% of calories coming from fat, this plant-based dessert fits easily into a low-carb or ketogenic lifestyle.

Healthy Fats: Walnuts and hemp seeds are both rich in omega-3 fatty acids which support brain and heart health.

Antioxidant Powerhouse: Between the matcha, walnuts, pistachios, and hemp seeds, this baklava delivers a concentrated dose of antioxidants and anti-inflammatory phytonutrients.

spatula holding a slice of lavender matcha baklava over the rest of the batch

Ingredients for vegan lavender matcha baklava

Phyllo Dough:
Store-bought phyllo is the way to go. Most brands are already vegan. I personally use and recommend the Athens brand, which is easy to work with and bakes up beautifully crisp.

Pistachios:
These give the baklava its beautiful green hue and a mild, sweet earthiness. Pistachios are a traditional choice in Turkish, Iranian, and Lebanese baklava recipes and pair beautifully with matcha.

Walnuts:
Walnuts bring depth and richness to the filling, along with impressive amounts of omega-3s and polyphenols. Their slightly bitter edge balances the sweetness of the syrup and coconut sugar.

Hemp Seeds:
Optional but highly recommended. Hemp hearts add a subtle nuttiness and boost the protein content, with 17 grams per ⅓ cup!

Matcha Powder:
Unsweetened matcha blends seamlessly into the nut mixture and elevates the green color while bringing in powerful antioxidants like EGCG [1]. I use ceremonial-grade matcha from Rishi—use my code CARAMELIZED for 10% off!

Coconut Sugar:
Less processed than white sugar and with a lower glycemic index, coconut sugar is a beautiful caramel-like alternative that also contains minerals like potassium, iron, and vitamin C [2].

Avocado Oil:
Used in place of butter to coat the phyllo layers. It’s a heart-healthy swap packed with monounsaturated fats and omega-3s.

Lemon juice:
Just a splash of lemon juice goes into the simple syrup to prevent the sugar from crystallizing.

Lavender:
Dried culinary lavender buds are steeped to make the syrup. Choose organic if possible! Whole Foods usually carries it, but you can also look online for high-quality options.

How to make easy vegan baklava

Step 1

Start here since the syrup needs to cool and thicken in the fridge for at least 3 hours. If you’re using store-bought lavender syrup, pop it in the fridge so that it’s nice and chilled when it’s time to drizzle.

How to make homemade lavender simple syrup

Start with a medium pot and equal parts water and coconut sugar. I used 1 cup of each.
Add the water and sugar to the pot and crank the heat to high.

DO NOT STIR

Wait until the mixture is boiling, then start a timer for 2 minutes. Boil the syrup without stirring for those 2 minutes, then remove the pot from the heat. Be careful not to splash and burn yourself!
Add the lavender buds directly to the pot and allow to steep as the mixture cools, about 7-8 minutes.
Strain the syrup into a bowl or jar to remove the lavender buds. Cover the syrup and chill for at least 3 hours (ideally overnight) to allow it to thicken and cool.

Step 2

Thaw the phyllo dough to room temperature to make it easier to work with. You can either let it rest in the fridge overnight or let it sit out on the counter for an hour or two. When in doubt, follow the instructions on the back of the pastry box. Once it’s thawed, cut the sheet to fit the size of your baking dish. Cover with a damp kitchen towel until ready to assemble.

even layer of matcha baklava filling in baking dish

Step 3

Make the filling. Add the nuts and hemp hearts to a food processor along with the matcha powder. Pulse to reduce the mixture into a fine flour.

Step 4

Assemble the baklava by adding 2/3 of the phyllo sheets to the bottom of your baking dish. Scoop the filling overtop of it to make an even layer. Add the remaining 1/3 stack of phyllo sheets. Slice using a very sharp knife, using one hand to hold the phyllo sheets steady.

oil poured over vegan baklava in baking pan

Step 5

Pour the avocado oil directly overtop the sliced baklava. Bake at 350 for 25-30 minutes, or until the top layer gets a nice golden brown. Immediately pour the cold lavender simple syrup overtop the hot baklava (it will make a lovely crackling sound). Allow the lavender matcha baklava to cool for an hour before serving – the filling will thicken and set as it cools, making it easier to handle. Ideally, wait for 4-5 hours before serving for the filling to fully set.

before lavender syrup
after lavender syrup

Ingredient substitutions

Nut Filling:
Baklava is typically made with pistachios or walnuts, but feel free to use your favorites – almonds, cashews, or pecans will all work. For the green color and earthy flavor, I recommend keeping at least some pistachios in the mix.

Avocado Oil:
Substitute with extra virgin olive oil, melted coconut oil, or vegan butter. Keep in mind that avocado oil is highest in polyunsaturated fats, including omega-3s—making it the most nutrient-dense option of the bunch.

Coconut Sugar:
If you don’t have coconut sugar on hand, date sugar or vegan cane sugar are fine swaps. I don’t recommend liquid sweeteners like maple syrup or honey here—they can make the filling too wet.

Lavender Syrup:
Making your own syrup is surprisingly easy and worth the effort, but if you’re short on time, opt for store-bought. I like the naturally colored lavender syrup from DaVinci—find it here on Amazon (affiliate link).

FAQ

If you can find ceremonial matcha, that’s the best option, but culinary matcha will work here, too. The main thing to look for is unsweetened matcha powder, as the filling in this recipe is already sweetened with coconut sugar and with lavender simple syrup. Shop Rishi Teas and get 10% off your order with the code “CARAMELIZED” 🙂

Yes! Baklava actually tastes better the next day, once the syrup has had time to soak in. You can make it up to 3 days in advance. Store it covered at room temperature in a dry, cool area. Avoid refrigerating as it can make the phyllo soggy.

You can prep the lavender simple syrup well in advance of the day you make the baklava. It needs at least three hours to chill in the fridge, and it keeps for up to 3 weeks – did I mention it’s excellent to add in your coffee and matcha lattes?

Not as written, but you can experiment with gluten-free phyllo dough. Just note that gluten-free phyllo tends to be more fragile and might require extra care when layering. Kat at The Loopy Whisk has a homemade gluten-free phyllo dough recipe if you’re willing to try making gluten free phyllo dough from scratch!

Use a very sharp knife and cut the baklava into diamonds before baking. Use a very sharp knife – this is key! Point the tip downward and try to “stamp” each cut down your line – as opposed to dragging the knife through the pastry. Be sure to slice all the way through to the bottom layers. Either cut it into squares or go for the diamond shape by slicing straight lines in one direction and diagonal lines along the second axis.

Totally! The matcha adds a lovely earthy complexity and extra antioxidants, but if you’re not a matcha fan or don’t have any on hand, you can leave it out. The baklava will still be delicious albeit slightly less green and with a more classic nutty flavor.

Store leftover baklava loosely covered at room temperature for up to 5 days. It doesn’t need to be refrigerated unless your kitchen is very warm or humid. If you like it crisp, you can reheat individual pieces in a toaster oven for a few minutes.

Recipe Card

Lavender Matcha Baklava

A fun take on traditional baklava with the addition of matcha powder and lavender infused simple syrup! This baklava recipe is designed to be easy, fast, and beginner-friendly!

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Prep Time 2

Cook Time 30

Resting Time 1

Servings: 16 slices

Course: Dessert

Cuisine: Mediterranean

Calories: 302

Ingredients Equipment Method

Ingredients

½ package phyllo dough 1 8oz roll
2.5 cups walnuts, whole
1 cup pistachios, whole
⅓ cup hemp hearts
⅓ cup coconut sugar
2 tbsp matcha powder
¾ cup avocado oil

Lavender Simple Syrup

1 cup water
1 cup coconut sugar
½ lemon, juiced
¼ cup culinary lavender buds

Equipment

Food processor
9" square baking dish

Method

Lavender Simple Syrup

***syrup must cool down and in fridge for at least 3 hours before using***
Add water, lemon, and coconut sugar to a small pot on the stove. Heat on medium-high WITHOUT STIRRING. Bring mixture to a boil and hold for 3-5. minutes until the sugar is fully dissolved. Remove from heat and stir.
Add the lavender buds to the still-warm pot and let steep for 7-8 minutes.
Strain the lavender out and pour the syrup into a glass jar. Refrigerate until chilled (3+ hours)

Matcha Baklava Filling

Add the walnuts, pistachios, hemp seeds, matcha, coconut sugar to a food processor and pulse until homogenous. You want small, even sized pieces, but stop a little before the mixture resembles a flour. Set aside.

Baklava

**Thaw the phyllo dough overnight in the fridge or on the counter for 1-2 hours**
Unroll the phyllo dough on a clean flat surface. Place your baking dish over the dough and use a sharp knife to cut around the sides of the dish to get the correct size.
Place ⅔ of the phyllo dough in the bottom of your baking dish.
Add the matcha baklava filling over the base layer of phyllo.
Top with the remaining ⅓ phyllo dough.
Using a sharp knife, carefully cut the baklava into squares or triangles. Use your free hand to hold the top phyllo layer in place as you cut. Be sure to cut all the way through the bottom layers. I find it works best to press the knife directly down, lift, and move to the next section (as opposed to dragging it through the dough).
Pour the avocado oil evenly overtop the sliced baklava.
Bake the matcha baklava at 350℉ for 25-30 minutes, watching the top of the phyllo for browning. You'll know it's ready when the top layer turns a deep golden color.
Pour the chilled lavender syrup directly over the hot baklava. It will crackle quite loudly as you do so.
Allow the baklava to sit and absorb the syrup for at least an hour before serving.
Store on the kitchen counter loosely covered and ideally in a cool, dry part of the kitchen.