Sprinkled with intense dark chocolate and filled with crunchy cacao nibs, a creamy cashew base, you will think these energy-packed bars were a dessert!
INGREDIENTS
For the crust:
½ cup roasted hazelnuts
¾ cup raisins
A pinch of pink salt
For the matcha filling:
1 teaspoon matcha powder
½ cup almond or coconut milk
1 cup raw unsalted cashews
2 tablespoon to 1⁄4 cup honey
2 tablespoon freshly squeezed lemon/lime juice
¼ cup cacao nibs
2 ounces vegan dark chocolate, melted
HOW TO PREPARE
1. For the crust, combine in a food processor all ingredients and process until a sticky consistency is reached but pay attention it does not into a dough; make sure you leave some texture. Line a 5 x 7-inch cake pan with parchment paper and spread the crust mixture into an even layer. Place in the freezer to chill at least for 30 minutes while preparing the filling.
2. For the matcha filling, combine all ingredients except the cacao nibs into a high-speed blender and blend until smooth. Fold the cacao nibs into the mixture with a spoon and spread them over the chilled crust. Place in the refrigerator overnight or for at least 5 hours. Once ready, take them out of the fridge and drizzle with the melted chocolate, once the chocolate solidifies cut into even bars.
