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Creamy Coconut Matcha Barss

These Creamy Coconut Matcha Bars are for all the matcha lovers out there! They have the perfect ratio of creamy coconut matcha filling and a sweet crust to finish off your bite! They are perfect as a light dessert, a quick breakfast bar or just as a snack!
Course Dessert, Snack
Keyword Matcha, No-Bake, Raw

Ingredients

Bottom Bar

  • 1 cup crushed walnuts
  • 8 dates
  • 2 tbsp coconut milk or nut milk
  • ½ cup shredded coconut
  • 1 tbsp honey or maple syrup
  • 1 tbsp nut butter
  • pinch sea salt

Creamy Coconut Matcha Topping

  • 1 cup soaked cashews
  • 1 cup full fat coconut milk (organic canned)
  • 2 tbsp pure maple syrup
  • 1 tbsp honey
  • 3 tbsp matcha
  • ½ tsp cinnamon
  • 1 splash of vanilla

Instructions

  • soak your cashews for about 4 hours or overnight

Bottom Bar

  • Crush the walnuts in your food processor until they are all crumbled and add in the rest of the crust ingredients and combine until a crust has formed. Spread and press into a lined square baking pan and place in the freezer while you prepare the filling.

Creamy Coconut Matcha Topping

  • In a blender or food processor place your cashews, coconut milk, maple syrup, honey, matcha and vanilla and blend until you get a creamy smooth filling.
  • Take your crust out of the freezer and evenly spread out the matcha filling over top, and place it back in the freezer for about 4 hours to firm up! Once the matcha has hardened you can serve! Top with flakey sea salt and a dash of cinnamon!