With a cacao nib-studded, creamy cashew base, and a drizzle of dark chocolate, you’d think these delectable, energy-packed bars from Maya Sozer’s Power Vegan Meals were a dessert!
What you need:
For the crust:
½ cup roasted hazelnuts
¾ cup raisins
¼ teaspoon salt
For the matcha filling:
1 teaspoon matcha powder
½ cup almond milk
1 cup raw cashews
2 tablespoons plus 1⁄4 cup maple syrup
2 tablespoons lemon juice
¼ cup cacao nibs
2 ounces vegan dark chocolate, melted
What you do:
1. For the crust, into a food processor, combine all ingredients and process until a sticky consistency is reached but doesn’t turn into a dough, making sure to leave some texture. Line a 5 x 7-inch cake pan with parchment paper and spread crust mixture into an even layer. Place in freezer to chill for 20 minutes while preparing the filling.
2. For the matcha filling, into a high-speed blender, combine all ingredients except the cacao nibs and blend until smooth. Fold cacao nibs into mixture with a spoon and spread over chilled crust. Place in refrigerator to set overnight or for at least 4 hours. Once set, remove from refrigerator, drizzle with melted chocolate, and cut into bars.
For more vegan matcha recipes, read:
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
Originally posted 2023-10-20 18:01:00.