Chocolate Matcha Bars

Add Your Review

Contributed by: Krystle Manning

Serves: 8-12

Time: Soak: 8 hours. Prep: 20 min.

This flavour combo is a matcha made in heaven! Cacao and matcha compliment each other beautifully and they’re both absolutely bursting with antioxidants. Enjoy these as a quick breakfast or as a nutritious, energy-boosting snack.

More Information >>

In Stock

$0.00

This flavour combo is a matcha made in heaven! Cacao and matcha compliment each other beautifully and they’re both absolutely bursting with antioxidants. Enjoy these as a quick breakfast or as a nutritious, energy-boosting snack.

More Information >>

PRODUCT INFORMATION

Ingredients

Cacao Base:

1 cup organic rolled oats
1/2 cup organic desiccated coconut
1/2 cup almond butter
1/2 cup organic cacao powder
1/3 cup organic hulled buckwheat
8 organic medjool dates, pitted and at room temperature
1/4 cup coconut oil, melted
2 flax eggs (2 tbsp ground flaxseed and 5 tbsp water)
1/4 tsp celtic sea salt
1 tbsp organic maca powder (optional)
1 tbsp organic lucuma powder (optional)

Matcha Cashew Cream:

250g organic raw cashews (soaked overnight)
1 tbsp organic coconut milk
2 ½ tbsp organic raw honey or maple syrup
1 tbsp organic coconut oil, melted
2 ½ tsp organic matcha powder
1 tsp vanilla extract

method

For the Cacao Base:

  1. Line a loaf tin with baking paper.
  2. Place the dates, coconut oil, flax eggs and almond butter into a blender and process until smooth and creamy.
  3. Place the oats, coconut, cacao, buckwheat groats, maca and lucuma powder in a large bowl.
  4. Pour the blended wet mixture into the dry mixture and stir to combine. Then use your hands to squeeze the mixture together to ensure you reach a sticky consistency.
  5. Place mixture into a loaf tin and press down firmly with damp hands until even and smooth on top. Place into the freezer.

For the Matcha Cashew Cream:

  1. Rinse and drain the soaked cashews and add them to the blender with all other ingredients. Blend until very smooth and creamy (1-2 minutes).
  2. Pour the cashew cream over the cacao base and use a spatula to spread until evenly distributed and smooth on top.
  3. Return to the freezer for 2 hours. Slice into bars and store back in the freezer for an ice-cream-like topping or in the fridge for a mousse-like topping. Enjoy!
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Raw
Raw
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

Have no questions.

Write Your Own Review

You're reviewing: Chocolate Matcha Bars

How do you rate this recipe *
  1 star 2 stars 3 stars 4 stars 5 stars
Value
Quality
Price
Loading...