Matcha bars
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September 16 2021,
Jelena Cvetković Š.
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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:
- In a food processor, combine roasted hazelnuts and dried plums. Process it and make sure to leave some texture.
- Add coconut oil and mix together.
- Spread the crust mixture on the bottom of the cake mould. Place the mould in the freezer to chill while you prepare the filling.
- 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.
- 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.
- Be quick and add dissolved agar agar to the rest of the filling and whisk it.
Photo credits:
Jelena C. Š.
Jelena C. Š.
Photo credits:
Jelena C. Š.