How do I ensure the matcha flavor is prominent but not bitter?

The recipe uses 1 teaspoon of matcha, which provides a distinct earthy flavor without being overpowering. Ensure you use good quality ceremonial or culinary grade matcha for the best results.

Can I make these matcha bars without a food processor?

A food processor is necessary for achieving the correct sticky, textured consistency for the hazelnut and raisin crust. The filling, however, requires a high-speed blender for smoothness.

What's the best way to store leftover Matcha Bars?

Once set, store these matcha bars in an airtight container in the refrigerator. They are best enjoyed within 3-4 days.

Do I need to soak the cashews for the filling?

The recipe calls for raw cashews and does not specify soaking. If your blender struggles with raw nuts, a quick soak in hot water for 15-30 minutes, then draining, can help achieve a smoother consistency.

Can I skip the cacao nibs in the filling?

Yes, you can omit the cacao nibs if preferred, though they add a delightful crunch and subtle bitter contrast to the sweet matcha filling. You could also substitute with mini chocolate chips.

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Matcha Bars With Cacao Nibs
[Vegan]

Name: Matcha Bars With Cacao Nibs [Vegan]
Cook time: 30 min
Yield: 4
Ingredients: 1 teaspoon matcha; 1/2 cup almond milk; 1 cup raw cashews; 2 tablespoon to 1/4 cup maple syrup; 2 tablespoon lemon juice; 1/4 cup cocoa nibs; 1/2 cup roasted hazelnuts; 3/4 cup raisins; A pinch of salt

MS By: Maya Sozer

Author Bio

Maya is a culinary creative and photographer. Her foray into sharing her experience began when... Read More

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Sliced vegan matcha bars with a vibrant green cashew filling, visible cacao nibs, and a textured hazelnut-raisin crust, drizzled with melted chocolate.

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Discover more recipes with these ingredients

Matcha Bars With Cacao Nibs [Vegan]

Dairy Free

Vegan

Once you are in the realm of delicious, fulfilling, and perfectly nutritious desserts, there is no going back. What makes these dessert bars special, of course, is the matcha with its distinctive earthy flavor. Even that gorgeous green color alone is just about enough motivation to make these creamy bars.

Ingredients You Need for Matcha Bars With Cacao Nibs [Vegan]

For the Filling:

1 teaspoon matcha
1/2 cup almond milk
1 cup raw cashews
2 tablespoon to 1/4 cup maple syrup
2 tablespoon lemon juice
1/4 cup cocoa nibs

For the Crust:

1/2 cup roasted hazelnuts
3/4 cup raisins
A pinch of salt

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How to Prepare Matcha Bars With Cacao Nibs [Vegan]

To Make the Crust:

Put all the crust ingredients in a food processor and process until it starts to get a sticky consistency but doesn't turn into a dough. Leave some texture.
Line a cake pan with parchment paper and spread the crust on the bottom.
Place the pan in the freezer while you prepare the filling.

To Make the Filling:

Put all the filling ingredients, except the cacao nibs, in a high-speed blender and mix them until smooth.
Mix in the cacao nibs with a spoon.
Spread the filling over the crust.
Refrigerate overnight or for at least 4 hours.
Before serving, decorate the bars with a drizzle of melted chocolate. Be careful not to heat up the chocolate too much to avoid melting the filling.