Dessert · Snack ·Oct 28, 2022

Chocolate Matcha Bars

Name: Chocolate Matcha Bars
Yield: Makes
Ingredients: 1 cup rolled oats (I use gluten free); ½ cup desiccated coconut; ½ cup (heaped) almond butter; ½ cup raw cacao powder; 1/3 cup buckwheat groats; 8 medjool dates, pitted and warmed to room temperature to soften; ¼ cup coconut oil, melted; 2 flax eggs (2 tbsps. flaxseed meal and 5 tbsps. water); 1/4 tsp. sea salt; 1 tbsp. maca powder (optional); 1 tbsp. lucuma powder (optional); 250g raw cashews (soaked overnight); 1 tbsp. coconut milk/rice milk; 2 ½ tbsps. raw honey / maple syrup; 1 tbsp. coconut oil, melted; 2 ½ tsps.. matcha powder; 1 tsp. vanilla

Chocolate & matcha - You could say it's a matcha made in heaven! @of.oat.and.earth antioxidant-rich Chocolate Matcha Bars are the perfect on-the-go breakfast or energy-boosting snack! Treat yourself to the decadent, chocolatey taste while enjoying all the nutritional benefits of matcha, raw cacao, nut & dates! It's a win-win!⁠

Chocolate Matcha Bars

Rated 5.0 stars by 1 users

Servings

Makes 8-12 bars

Author:

Krystle Manning @of.oat.and.earth

Ingredients

Cacao Base

1 cup rolled oats (I use gluten free)
½ cup desiccated coconut
½ cup (heaped) almond butter
½ cup raw cacao powder
1/3 cup buckwheat groats
8 medjool dates, pitted and warmed to room temperature to soften
¼ cup coconut oil, melted
2 flax eggs (2 tbsps. flaxseed meal and 5 tbsps. water)
1/4 tsp. sea salt
1 tbsp. maca powder (optional)
1 tbsp. lucuma powder (optional)

Matcha Cashew Cream

250g raw cashews (soaked overnight)
1 tbsp. coconut milk/rice milk
2 ½ tbsps. raw honey / maple syrup
1 tbsp. coconut oil, melted
2 ½ tsps.. matcha powder
1 tsp. vanilla

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Directions

For the Cacao Base

Line a loaf tin with baking paper.
Place the dates, coconut oil, flax eggs and almond butter into a blender and process until smooth and creamy.
Place the oats, coconut, cacao, buckwheat groats, maca and lucuma powder in a large bowl.
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.
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:

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).
Pour the cashew cream over the cacao base and use a spatula to spread until evenly distributed and smooth on top.
n 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, or do half-half! Enjoy!