• Natalya Fisher

No-bake Cocoa Matcha Crunch Bars

Vegan


No-bake Cocoa Matcha Crunch Bars

 

Am I so cliche to say this is HEAVENLY??

Well, I don't care because these matcha crunch bars are heavenly!

It's

sweet,

crunchy,

chocolatey,

with a hint of salt,

& filled with matcha,

so it has love in every bite.


Ingredients:

Makes about 25 pieces


Base:

1 cup Almond Flour

¾ cup Coconut Flour (if you don't like coconut or don't have then use almond flour)

cup Maple Syrup


Matcha layer:

½ cup Nut butter (you can use whatever nut butter you prefer, I also like using cashew but almond or peanut butter work well too).

1 tsp Matcha Powder from Matcha Trove (use the code littleleaf10 to save %10 off at checkout)

1 ½ cup Corn Flakes (if you want to make it gluten-free use a GF brand of corn flakes)


Cocoa layer:

½ cup Cocoa powder

1 ½ tbsp Coconut oil

2 tbsp Maple Syrup

⅛ coarse Sea Salt

Options: ½ tbsp Coconut Flakes


Directions:


Base:

  1. In a bowl first, mix together the base of almond, coconut flour, & maple syrup. Mix together until it all sticks together. You might have to knead it with your hands.

  2. Line a baking sheet in a 22.9 x 22.9 x 5.08cm baking tray.

  3. Flatten out the almond dough so that it covers the whole bottom. Keep pressing it so that it becomes about a quarter-inch thick & fills the whole bottom of the baking sheet.

  4. Place in the freezer while you make the matcha layer.

Matcha layer:

  1. In a bowl add the nut butter & matcha powder. Mix well until the matcha is fully mixed into the nut butter.

  2. Spread the matcha butter over the almond base so it fully covers it.

  3. Then crunch the corn flakes & press it into the matcha layer.

  4. Place in the freezer while you make the chocolate later.

Cocoa layer:

  1. In a double boiler (place water into a small pot & place a glass or metal bowl on top of it). Place over medium-low heat. Make sure no water gets into the top bowl!

  2. Add half a cup of cocoa powder, coconut oil, & maple syrup.

  3. Mix until the cocoa powder becomes liquid chocolate.

  4. Pour-over the top of the bars & spread it out with a spoon.

  5. Sprinkle the sea salt equally over the top. (optional: sprinkle coconut flakes on top).

  6. Place in the freezer for at least 30 mins.

  7. Cut the bars into 2 x 1 ½ inch squares.

I leave them in the freezer until I want to eat them! They have a soft but crunchy texture!


Serve & Share with Love

 




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