Matcha Coconut Bars
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.
15-20 minutes from start to finish – 5 to make and 10-15 to set
9 medium-sized bars
- 1 ½ cup walnuts (or any other nut) or seeds (for nut free)
- 3 tbsp raw honey or maple syrup
- Pinch of pink salt
- 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*
- 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.
- Food Processor
- Parchment paper or coconut oil
- Baking tray – square or loaf
- 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.
- For the base layer, add the nuts and salt to the food processor until well chopped, but not quite into a nut/seed meal.
- Add the liquid sweetener until well combined and it sticks together when squeezed between your fingers.
- Press this mixture into the bottom of the pan.
- 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.
- Add the remaining ingredients until well combined, adjusting to desire taste and texture.
- Pour this layer onto the base and gently press down evenly coating the base layer.
- Freeze for about 10-15 minutes until set, cut into bars, and store in the refrigerator.