Much better and tastier for you than anything in the supermarkets, they also freeze very well!
BASE
- ¾ cup organic cashews
- ½ cup organic almond meal
- ½ cup organic rolled oats
- 2 tablespoons organic chia seeds
- 2 tablespoons nut butter
- 2 tablespoons pure maple syrup
- a tiny pinch of sea salt
- 4 large medjool dates, pitted and roughly chopped
- 3 tablespoons warm melted coconut oil
TOPPING
- 1/2 cup warm melted cacao butter
- 1 tsp matcha powder
- 1 tbs pure maple syrup
- a teeny-tiny pinch of sea salt
METHOD
1. Lightly grease and line a square cake tin or baking dish with baking paper.
2. Place the cashews, almonds and oats in a food processor and blend to a soft, fine breadcrumb consistency. Add the chia seeds, nut butter, maple syrup and sea salt.
3. Combine the dates with the warm melted coconut oil and add to the food processor. Blend until everything is mixed together. The mixture should be moist but not soggy.
4. Pour the mixture into the prepared tin, pressing down firmly with the back of a large spoon. Cool in the fridge for at least 1 hour until firm (to speed up the process you can pop it in the freezer).
5. Meanwhile, to make the topping, melt cacao butter in a small saucepan over low heat. Stir in the matcha powder, add the maple syrup and salt, and stir until smooth (you may need to use 2 small whisk to remove any lumps of cacao).
6. Pour the topping over the chilled base and allow to set in the fridge for at least 1 hour before cutting into bars.
7. Store the bars in an airtight container in the fridge for up to 1 week. If you leave them at room temperature, the topping will melt. Alternatively, you can store them in the freezer for up to 2 months, removing them 15 minutes before consuming.
