No-Bake Vegan Raspberry Matcha Bars Recipe
Prep Time:
3 hours, 15 minutes
Cook Time:
10 minutes
Servings:
9 bars
Ingredients
  • 2 cups Medjool dates
  • 1 ½ cup raw cashews, divided
  • 1 cup walnuts
  • ½ cup slivered almonds
  • ¼ cup rolled oats
  • 2 tablespoons + 2 teaspoons coconut oil, divided
  • ½ cup coconut cream
  • ½ cup maple syrup, divided
  • 2 tablespoons matcha
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 ½ cups frozen raspberries
  • 2 tablespoons chia seeds
Directions
  1. Add the dates to a bowl and cover with hot water. Let sit for 15 minutes.
  2. Add the cashews to a small bowl and cover with boiling water. Let sit for 15 minutes, then drain.
  3. Remove and discard the pits from the dates.
  4. Prepare a 9x9-inch baking dish by lining it with parchment paper.
  5. Add the dates, ½ cup drained cashews, walnuts, almonds, oats, and 2 teaspoons coconut oil to a food processor. Pulse until well blended.
  6. Press the date mixture into the prepared baking dish and place in the fridge for 30 minutes to set.
  7. Add the remaining soaked cashews, coconut cream, ¼ cup maple syrup, matcha, vanilla, remaining coconut oil, lemon juice, and salt to the food processor and blend until smooth.
  8. Pour this layer over the crust layer and put into the freezer for 30 minutes.
  9. Heat the frozen raspberries and remaining ¼ cup maple syrup in a small pot over medium heat for 10 minutes, stirring frequently.
  10. Remove from the heat and add the chia seeds. Stir and let sit for 15 minutes.
  11. Spread the raspberry chia jam over the matcha layer and let sit in the freezer for 2 hours.
  12. Use a sharp knife to cut the bars into 9 squares.
  13. Serve, or store the bars in the freezer for later.