Page Street Publishing
Two-Step Vegan Chocolate Matcha Bars
These filling, two-step vegan bars will give your body a burst of energy, and your taste buds a thrill.
August 16, 2024
With a cacao nib-studded, creamy cashew base, and a drizzle of dark chocolate, you’d think these delectable, energy-packed bars from Maya Sozer’s Power Vegan Meals were a dessert!
What you need:
For the crust:
½ cup roasted hazelnuts
¾ cup raisins
¼ teaspoon salt
For the matcha filling:
1 teaspoon matcha powder
½ cup almond milk
1 cup raw cashews
2 tablespoons plus ¼ cup maple syrup
2 tablespoons lemon juice
¼ cup cacao nibs
2 ounces vegan dark chocolate, melted
What you do:
- For the crust, into a food processor, combine all ingredients and process until a sticky consistency is reached but doesn’t turn into a dough, making sure to leave some texture. Line a 5 x 7-inch cake pan with parchment paper and spread crust mixture into an even layer. Place in freezer to chill 20 minutes while preparing the filling.
- For the matcha filling, into a high-speed blender, combine all ingredients except the cacao nibs and blend until smooth. Fold cacao nibs into mixture with a spoon and spread over chilled crust. Place in refrigerator to set overnight or for at least 4 hours. Once set, remove from refrigerator, drizzle with melted chocolate, and cut into bars.
For more vegan matcha recipes, read:
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