Lately, I have been on a matcha kick. If you don’t know what matcha is, it is basically very fine green tea powder. For the most part, I have made matcha lattes at home, but this afternoon, I decided to branch out and make a matcha dessert: Matcha Bars. This might be one of my favorite things I’ve ever made.
Here is how to make them:
Ingredients:
Crust:
- 1 ½ cup of almond flour (You can make your own by grounding unsalted almonds in a food processor)
- ½ cup of unsweetened shredded coconut
- 2 TB of coconut oil
- 3 TB of pure maple syrup
- 1 tsp. of Himalayan sea salt.
Filling:
- 1 TB pure matcha powder (My favorite brand is Organic Jade Leaf Matcha)
- 1 cup of raw cashews
- 2/3 cup of almond/macadamia milk (Trader Joes has the best)
- 2 TB of lemon juice
- 3 TB- ¼ cup of pure maple syrup
Toppings:
- Freeze dried raspberries (optional)
Instructions:
Crust:
In a food processor, add all dry ingredients (almond flour and shredded coconut) and blend thoroughly. Then, add coconut oil, maple syrup, and salt. Blend again until well mixed. In a small to medium baking pan (either lined with parchment paper or greased with coconut oil) press the mixture into the pan and along the sides until the bottom is completely covered. Put the crust in the freezer for around an hour.
Filling:
In a food processor, add all of the ingredients for the filling and blend. If the mixture is too thick or grainy, you can add more almond milk. If it is not as sweet as you would like, add more maple syrup. Once blended, spread the mixture on the crust and put back in the freezer for a minimum of one hour. Top with raspberries and viola!
