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Healthy No-Bake Vegan Matcha Coconut Bars

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Ingredients Method

Ingredients
  

For the Base
  • 1 cup almond flour
  • 1/2 cup shredded coconut
  • 1/4 cup coconut oil melted
  • 2 tbsp maple syrup or agave nectar
  • 1/4 tsp salt
For the Matcha Layer
  • 2 cups cashews soaked in hot water for at least 1 hour
  • 1/2 cup coconut cream you can buy coconut cream or just use the thick part from a can of full-fat coconut milk
  • 4 tbsp coconut oil melted
  • 2 tbsp maple syrup or agave nectar
  • 4 tsp matcha powder
  • 2 tsp vanilla extract
  • 2-3 tbsp water if needed to blend
For the Topping
  • 1/4 cup melted vegan dark chocolate chips optional, for drizzling
  • 1 tsp coconut oil
  • shredded coconut or matcha powder for garnish

Method
 

  1. Line an 8x8-inch baking pan with parchment paper or prepare with non-stick spray.
  2. In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, and salt. Mix until well combined.
  3. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Place in the freezer while you prepare the matcha layer.
  4. In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, melted coconut oil, maple syrup, matcha powder, and vanilla extract. Blend until smooth and creamy. If the mixture is too thick, add 1-2 tablespoons of water, a little at a time, to help blend.
  5. Pour the matcha mixture over the chilled base, spreading it evenly.
  6. Place the baking pan back in the freezer for at least 2 hours, or until the bars are firm.
  7. In a microwave-safe bowl, combine the vegan chocolate chips and coconut oil. Microwave in 15-20 second intervals, stirring after each interval, until the chocolate is fully melted and smooth. This usually takes about 1-2 minutes total.
  8. Drizzle the bars with melted dark chocolate using a piping bag, bottle, or spoon and sprinkle with shredded coconut or a light dusting of matcha powder, then cut into squares.