Chocolate Matcha Bars

Krystle Manning @of.oat.and.earth

Servings

Makes 8-12 bars

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!⁠

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

    Directions

      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. 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!