No Bake Matcha Munchies

matcha munchiesIt is finally final (ha) that we are going to the Albuquerque Balloon Fiesta in October! I am sooo excited. The balloon fiesta has been on my bucket list for a long time now and today we got our train and plane tickets, so it is really happening! Only 191 days to go haha.

So matcha green tea…When I was in high school Starbucks came out with a blackberry matcha frappucino. I loved that frap so much I had one every single morning. I remember going to the allergist to get allergy testing, you know the one where they poke you in the back with hundreds of needles, and most of my allergies did not show up on the test because I was drinking so much matcha! The matcha was acting as an antihistamine blocking the allergy response. I had to stop drinking my matcha for a couple weeks and go back (then the allergies showed up on the test). About a year after they came out with the drink Starbucks discontinued the blackberry portion, so I was forced to get raspberry instead. I wish they would bring back the blackberry! They even had a yummy blackberry syrup that they would put on top.

About two weeks ago we bought some matcha from Whole Foods and since then I have been using it in everything. Smoothies. Doughnuts. Whipped cream.

These matcha munchies were inspired by the blackberry green tea frap I used to drink. I tried to use minimal added sugar so they are somewhat healthy. The crust layer is mostly raw almonds and oats and super yummy. I made a little extra and we ate it as a sort of granola. For the matcha layer I added a little xanthan gum to make the layer nice and creamy when frozen, but I think it would work without the xanthan gum also.

In other news, one of my best friends (who just had the cutest baby in the world!) and I are going to start a new exercise program for the spring quarter. So I am super excited about that!

single bar

 

Matcha Munchies
Print Recipe
Yummy dessert (or snack) bars
Servings
16 bars
Servings
16 bars
Matcha Munchies
Print Recipe
Yummy dessert (or snack) bars
Servings
16 bars
Servings
16 bars
Ingredients
For the crust
For the blackberry jam
For the matcha layer
Servings:
Instructions
  1. Add the almonds to a food processor and pulse until course.
  2. Add in oats, hemp and softened coconut oil and pulse until combined.
  3. If you have date paste on hand add 1/4 cup of date paste to the food processor containing almond mixture. If not it is easy to make. Just add about 10 medjool dates to a clean food processor (I use my smaller processor for this) and pulse until a paste forms.
  4. Add the 1/4 cup of date paste to the processor containing almond mixture and pulse until all ingredients are combined. Pour in the coconut nectar and pulse again until combined. The crust should be loose but stick together when pressed with fingers.
  5. Dump the crust into an 8x8 pan lined with parchment paper. Flatten the crust with hands and/or pastry roller. Place the crust in the freezer while other layers are made.
For the blackberry jam
  1. Combine blackberries, chia seeds, water and agave in a small saucepan and heat on medium low heat until the chia seeds and blackberries are soft (about 10-15 minutes).
  2. Using a fork or spatula, crush the blackberries and stir the jam. Remove from heat and allow to cool to room temperature.
  3. Pour the jam over the crust and spread/smooth with a spatula. Place in freezer for 20 minutes.
For the matcha layer
  1. Rinse out the food processor and add in the bananas, matcha, salt, and almond extract. Blend until smooth.
  2. While blending add in the xanthan gum slowly. Blend until combined. Pour the matcha mixture onto the blackberry layer and smooth out with spatula. Place in freezer (allow to freeze for about 2 hours or until matcha layer is set).
  3. After frozen, grab the parchment paper and pop the bars out. Cut into 16 squares and store in an airtight container in the freezer.
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