Cacao and Matcha Bars

No comments
Cacao and Matcha Bars | The Koko Samoa

Matcha lovers, this one’s for you! If you are a fan of matcha and want to explore more recipes with this vibrant green color, this matcha bar recipe is a sensational place to start!

Matcha has become extremely popular lately, with so many drink and dessert recipes in cafes and all over social media. And for a good reason – matcha is healthy, has a gorgeous green colour, and adds a unique flavour.

“Matcha makes everything better.”

A recent ingredient pairing that has stolen my heart is matcha combined with cacao nibs. They complement each other really well, and each bite has a bit of crunchy dark chocolate. Not to mention this delicious duo is guilt free because it is super healthy, and is a great addition to numerous dessert recipes.

These vegan matcha bars are ideal as a dessert and as a healthy snack for supporting a busy day. Made with nuts, dates, seeds, cacao nibs, and matcha powder, these bars are stocked with high energy ingredients. As for time, this recipe is easy to squeeze in a busy day, with only 25 minutes of preparation time needed. It's super handy to make a batch of these bars over the weekend and snack on them over the week.

These matcha bars are a great recipe to try, and super easy to get addicted to. Love the recipe? Mention or tag us @thekokosamoa

Ingredients

Serves 12 medium sized bars

Base
  • Pecan nuts (100 g)
  • Flax seeds (20 g)
  • Dates (50 g)
  • Peanut butter (2 tbsp)
  • Dark syrup (1 tbsp)
  • Light syrup (1 tbsp)
Filling
  • Cashew (100 g)
  • Almond milk (1/2 cup)
  • Dark syrup (1 tbsp)
  • Light syrup (1 tbsp)
  • Organic Samoan cacao nibs (15 g)
  • Matcha powder (1 tsp)

Method

  1. Place the pecan nuts, flax seeds, dates, peanut butter, dark syrup and light syrup into the food processor. Blend until the ingredients are combined to a mixture.
  2. Line a tray with parchment paper. Spread the base mixture, distribute evenly and press down with the back of a spoon to form an even layer.
  3. Blend the cashew, almond milk, dark syrup and light syrup together in a blender until a smooth paste consistency. Stir in the cacao nibs and matcha powder.
  4. Spread the filling evenly over the base.
  5. Freeze the matcha protein bars for 3 hours.
  6. Enjoy as it is or with drizzled chocolate, almond flakes or chopped nuts.

Tips

  • Make sure the filling is not too runny and add more cashews to thicken the texture if necessary.
  • After freezing the bars, they can be stored in a container in the refrigerator. Store up to 3 days.

Thank you to our friends Couple of Chefz for this delicious recipe. Check them out at @couple_of_chefz on Instagram