Green Matcha Bars
PREP 10 MIN•COOK 5 MIN
Never baked with matcha? You do now. Health benefits aside, matcha tastes delicious; the proof is in these rich, sweet, chocolate-y snack bars.
Number of servings
1⁄8 cup (12 1⁄2g) crunchy natural peanut butter (or other nut butter)
1⁄8 cup (7 1⁄2g) coconut oil
1⁄4 tbs honey (rice malt syrup or maple syrup)
1⁄8 tbs matcha green tea powder
1⁄4 cup (25g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄4 cup (3 3⁄4g) puffed rice
1⁄8 cup (8 3⁄4g) pumpkin seeds (pepitas) divided
1⁄8 cup (10g) sultanas
3 1⁄8g 70% dark chocolate (or dairy-free alternative)
Lightly grease and line a 20 x 20cm baking tin with baking paper and set aside 1 tablespoon of pumpkin seeds for later.
Heat peanut butter, coconut oil and honey in a saucepan over medium heat and stir for 1-2 minutes until warmed through and combined. Whisk in matcha powder.
Place oats, puffed rice, pumpkin seeds and sultanas in a large bowl. Pour over matcha mixture and mix well to combine. Press firmly into tin and sprinkle with reserved pumpkin seeds. Refrigerate at least 2 hours until firm. It's important you use the correct-sized tin to press the mixture into in order for it be compact enough not to fall apart.
Melt chocolate in microwave, or in a glass bowl over a saucepan of simmering water. Use a spatula to scrape chocolate into a piping bag (or use a fork) to drizzle chocolate over bars. Allow to cool again at room temperature until chocolate is set then slice into bars.
Store bars refrigerated in an airtight container for up to 5 days or freeze for up to 3 months.
791 kJ / 189 cals
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