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Matcha bars

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Preparation: 4h soaking + 20 min
Cooking: 20 min
Difficulty: easy
Servings: 6

vegan, gluten free, dairy free, low fat

Ingredients:

Crust

  • 100 g roasted hazelnuts
  • 150 g dried plums
  • 1 tbsp (30 g) coconut oil

Filling

  • 2 tsp (4 g) matcha powder
  • 220 ml oat drink beverage, unsweetened
  • 150 g cashews, soaked over night
  • 2 tbsp agave syrup, to taste
  • 2 tbsp lemon juice, freshly squeezed 
  • ½ tsp agar agar

Preparation:

  1. In a food processor, combine roasted hazelnuts and dried plums. Process it and make sure to leave some texture.
  2. Add coconut oil and mix together.
  3. Spread the crust mixture on the bottom of the cake mould. Place the mould in the freezer to chill while you prepare the filling.
  4. Take 50 ml of oat drink aside (need it for later). Rest of the oat drink, cashew nuts, lemon juice and agave syrup put in a high-speed blender. Blend them until smooth.
  5. Add agar agar to the 50 ml of cold oat drink and mix with a whisk. On medium heat bring the solution to a boil and simmer for about 3 - 4 minutes. The agar agar should be completely dissolved.  Stir the whole time.
  6. Be quick and add dissolved agar agar to the rest of the filling and whisk it.
 
 
Photo credits:
Jelena C. Š.

Photo credits:
Jelena C. Š.