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I’m currently obsessed with matcha (green tea powder) and its many benefits. Matcha is not only high in antioxidants, but it is also known to boost your metabolism and burn calories. When combined with medjool dates, nuts, and chia seeds, it makes a great post-workout snack or a guilt-free dessert.
These matcha cocoa bars don’t have to be bars if you would prefer a different shape. Rolling them into balls work great for a treat, too. They could be easily popped into your lunch box, but remember to keep them in a relatively cold environment so they don’t get all sticky and messy.
Quick and Easy Matcha Cocoa Bars
Remember to keep them in a relatively cold environment so they don’t get all sticky and messy.
- 9 oz Medjool dates pitted
- 2 oz slivered almonds
- 1 oz macadamias
- 1.25 oz walnuts
- 1/3 oz chia seeds
- 1 oz shredded coconut
- 1/3 cup raw cocoa powder
- 2 tbsp cooking-grade matcha powder plus extra for dusting
- 1 tbsp coconut oil
- 1 tsp vanilla bean paste or 1 vanilla bean
In a medium-sized frying pan, toast the nuts and shredded coconut until light brown. Set aside and let cool completely.
In a food processor, add the Medjool dates, toasted nuts, and shredded coconut and pulse until fine and crumbly. Add the rest of the ingredients and pulse until the ingredients come together into a ball.
Pour the mixture onto a baking mat and press the dough using your hands into a rectangle, about one inch thick.
Place into the fridge to let it set for two hours.
Cut up into the shape you desire. Note: If you’re rolling into balls, roll them up after pouring the mixture onto the baking mat, before placing them into the fridge.
Lightly dust with more matcha powder, or cocoa powder if you prefer.
To store, place a piece of parchment paper in between the bars or layers of balls to avoid sticking. Keep them in an airtight container in the fridge.
Enjoy with a cup of tea!