Indulge in this no-bake delight! It’s a tasty treat that’s vegan, gluten-free, and packed with goodness. Plus, it’s crowned with a lush layer of matcha frosting. Pop them in the freezer for a quick sweet fix!
Creamy Matcha Bars
- 14 pitted Medjool dates
- 1½ cups coconut flakes
- 1½ cups walnuts
- Heaping ¼ teaspoon of sea salt
- 1½ cups raw cashews
- ½ cup full-fat coconut milk more for topping
- ¼ cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon matcha
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Start by lining a 9×5-inch loaf pan with parchment paper.
- If your dates are a bit firm, soak them in warm water for 5 to 10 minutes, then pat them dry. In a food processor, combine the softened dates, coconut, walnuts, and salt. Pulse until the mix sticks together when pinched.
- In a high-speed blender, blend the cashews, coconut milk, maple syrup, lemon juice, matcha, vanilla, and salt until it’s smooth and creamy.
- Press the date mixture firmly into the pan, then spread the matcha mix on top. Add a few dots of coconut milk and swirl with a toothpick.
- Freeze for 8 hours or overnight. Once frozen, slice into bars. If they’re too chilly, let them thaw a bit before enjoying. Deliciousness awaits!