by Buffy Ellen of BeGood Organics
These super tasty bars are really fast to make too. This was the version I made for us, but you could easily switch up the ingredients - the walnuts for almonds, the dates for raisins or sultanas (I’m planning to try these versions once we get home and I restock our matcha supplies). But here’s my holiday-original - straight from the simple ice cream container, and brimming with goodness. Yes, these marvellous Matcha Chocolate Bars are…
- Done in 10 minutes
- One food processor only
- A double dose of antioxidants from the matcha and cacao
- Low in sugar, as well as naturally dairy, gluten and refined sugar free, and
- A great way to try out matcha!
- 1 c walnuts (dried activated*)
- 1 c cashews (dried activated*)
- 1 c dates
- 1/2 c cacao powder
- 1/4 c tahini
- 1/4 c cacao nibs
- 3 tbsp liquid sweetener (coconut nectar, brown rice syrup, yacon syrup
- or maple syrup)
- 2 tbsp matcha powder
- 1/2 tsp sea salt
Additional matcha powder to sprinkle on top
- Blend walnuts, cashews and dates in a food processor until they reach the consistency of a chunky couscous.
- Add remaining ingredients and pulse gently until combined enough to stick together between your fingers, but still retaining some texture.
- Press into a square baking tray lined with biodegradable plastic wrap (I actually used a reused plastic ice cream container here as we were on holiday and didn't have anything else!). Place in freezer for an hour to set.
- Remove, sprinkle with extra matcha powder, then slice into bars. Keep stored in the freezer for up to a month.
- I've used walnuts and cashews here as that's what we had with us, but the mellow flavour of almonds and cashews would also work really nicely in these.
- I always like to use dried and activated nuts and seeds where possible, as they're easily digested, have the phytic acid removed, and are super crunchy which gives your raw treats a really nice firm texture once set. I make these activated nuts and seeds in large batches once a month and store in glass jars, ready to use in recipes like these as well as on salads. You can buy pre-activated nuts and seeds from our online store here. Otherwise you can easily make these bars with raw nuts instead.
- If you want to make these bars nut-free, swap the walnuts and cashews for a blend of sunflower seeds, watermelon seeds and desiccated coconut.
- I used maple syrup in these bars, but you can use whatever liquid sweetener you have to hand- I always have coconut nectar, brown rice syrup, yacon syrup and maple syrup in the cupboard and all are great, with slightly different tastes, textures and nutrient profiles.
- I've made these only very lightly sweetened with 3 tablespoons of sweetener, but please taste the mix before pressing into your container and if you want them slightly sweeter add an extra 1-2 tablespoons of sweetener.