these Raspberry Matcha Bars are tremendously creamy and flavorful! The earthy green tea matcha pairs splendidly with the tart raspberry taste, and that they virtually taste as proper as they look. You’re going to adore these gluten-loose, paleo, and vegan raspberry matcha bars. Are you a matcha fan? It looks like the general public are within the LOVE camp or the detest camp. I’m on the love side – i am keen on sipping on a creamy matcha latte made with dairy-loose milk, mainly considering I’m now not a coffee drinker. In truth, I’m normally not the biggest fan of matcha desserts because of that, regardless of how much i love ingesting it. currently although, i was at Holy Matcha, that is the cutest matcha bar in North Park quite near wherein I stay, and that they had an iced strawberry matcha drink at the menu. It was essentially an iced matcha latte with a few fresh strawberry puree on the bottom.
Ingredients
For the crust
- ½ cup raw walnuts or nut of choice
- 1 cup almond flour
- 3 pitted dates
- 3 tablespoons coconut oil
- ¼ teaspoon kosher salt
For the creamy filling
- 2 cups raw cashews, soaked in cold for at least six hours or preferably overnight see Notes
- ½ cup canned coconut milk shaked
- ¼ cup coconut oil melted and cooled, use refined coconut oil if you want no coconut flavor
- ⅓ cup pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 1 tablespoon matcha powder
- ¼ cup freeze dried raspberries
For the toppings
- 1 cup raspberries fresh or frozen
- ½ cup freeze dried raspberries lightly crushed
instructions
- Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for clean elimination, and grease properly with coconut oil. Set apart.
- add the walnuts, almond flour, pitted dates, coconut oil and salt to a food processor or excessive-powered blender and pulverize until it comes together right into a kind of sticky dough, with small walnut bits closing. Don’t over system, or it’ll become nut butter! Press the date dough evenly along the lowest of the prepared pan.
- in the identical food processor or high-powered blender (no want to wash among - I used my Vitamix, however most powerful blenders ought to do the activity), combine all of the filling ingredients except for the matcha powder and freeze dried raspberries and blend for about 2 mins, or until the aggregate is silky easy and creamy. Scrape down the perimeters as vital. you could want to feature a bit extra coconut milk or lemon juice to get it to combo smoothly if your blender isn’t terrific high-powered. as soon as it’s clean, taste the combination and modify the wonder/tartness levels, if favored.
- remove 1 cup of the filling from the blender, and upload the matcha powder to the final filling within the blender. blend to combine, till smooth.
- Pour the matcha filling into the prepared pan over the crust. clean out the top and faucet the pan hard against the counter a few instances to release any air bubbles. place within the freezer.
- vicinity the remaining cup of filling lower back to the now empty blender. upload the freeze-dried raspberries, and mix till they’re broken up and included absolutely. smooth the raspberry filling on pinnacle of the matcha layer and garnish with sparkling and freeze-dried raspberries.
- let set within the freezer for at least 3 hours or till completely company. you could additionally shop it in the refrigerator, however it'll take longer to to begin with freeze.
- If storing in the freezer, let it thaw inside the refrigerator for some hours before serving or permit thaw at room temperature for 15 minutes earlier than serving. I advise strolling your knife underneath hot water to heat it up earlier than cutting the cheesecake with the still-warm (dried) knife.
- keep leftovers tightly wrapped in the freezer (3 months) or refrigerator (five days).
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