These delicious 10-minute bars are a great way to incorporate antioxidant-rich matcha in your life! The perfect energy-boosting afternoon snack.
- 1 cup walnuts dried
- 1 cup cashews dried
- 1 cup dates
- 1/2 cup cacao powder
- 1/4 cup tahini
- 1/4 cup cacao nibs
- 3tbsp liquid sweetener
- 2tbsp matcha powder
- 1/2tsp sea salt
Method
- Blend walnuts, cashews and dates in a food processor until they reach the consistency of a chunky cereal.
- 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 (or you can even reuse a plastic ice cream container).
- Place in the 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.
Tip: Buffy has used walnuts and cashews in the recipe, but the mellow flavour of almonds and cashews would also work nicely.
The recipe uses maple syrup to sweeten (lightly) but taste the mix before pressing into your container and if you want them slightly sweeter add an extra 1-2 tablespoons of sweetener.
Recipe provided by Coeliac New Zealand Food Ambassador Buffy Ellen Gill. See her website for more recipes. Always check the recipe notes and select the GF ingredient option.
