Author: Nora Abbas

Having grown up in Japan, I learned to love everything green tea/matcha flavored. I mean EVERYTHING! Cakes, cookies, ice cream, we even have matcha meat rubs and matcha salt that I’m still not sure how I feel about yet..

Matcha is definitely an acquired, earthy taste, but I promise it gets better with time and the right recipe(s). I love this raw bar recipe because it is so quick and easy to make and it’s a great way to introduce matcha to your palate (I can’t believe I just used that word, but it’s all I’ve got to work with right now).

It has a slightly sweet flavor, and is great for a snack, to have with coffee or tea, or for kids since they love colorful food. I noticed a serious metabolism boost when I started adding matcha powder to smoothies and foods more regularly. It’s full of antioxidants (and one specific for fighting cancer – EGCg), great for the immune system, and is surprisingly beneficial for the gut and digestion. It’s also one of the very few teas with caffeine that does not give me a headache.

INGREDIENTS:

BASE:

• 1 ½ cup walnuts (or any other nut) or seeds (for nut free)
• 3 tbsp raw honey or maple syrup
• Pinch of pink salt

Top:

• 1 ½ cup shredded coconut
• ½ cup almond meal or seed meal
• 2 tsp Healthworks Matcha Powder
• 3-4 tbsp raw honey
• 1 tbsp cacao butter*

Notes:

• The cacao butter isn’t really required, but it adds to the texture and gives it a subtle hint of white chocolate.
• I have made these quite a few times and found the ratios are slightly different depending on my ingredients (whole vs. ground needs/seeds, type of coconut, type of nuts, etc.)
• Double the recipe to make enough mixture to line a regular sized bread loaf pan.

OTHER ITEMS:

• Food Processor
• Parchment paper or coconut oil
• Baking tray – square or loaf

DIRECTIONS: 

1. Line a square baking tray or loaf pan with parchment paper or coconut oil. I usually use half of a regular sized loaf pan because I like the base to be thick.
2. For the base layer, add the nuts and salt to the food processor until well chopped, but not quite into a nut/seed meal.
3. Add the liquid sweetener until well combined and it sticks together when squeezed between your fingers.
4. Press this mixture into the bottom of the pan.
5. For the top layer, add the coconut to the food processor for a minute or so until very well chopped resembling coconut meal or coconut butter. You may need to scrape down the sides once or twice.
6. Add the remaining ingredients until well combined, adjusting to desire taste and texture.
7. Pour this layer onto the base and gently press down evenly coating the base layer.
8. Freeze for about 10-15 minutes until set, cut into bars, and store in the refrigerator.