Rawvegan Lime Matcha Bars
Sometimes we all need something sweet. So what about these raw lime matcha bars – vegan, refined sugar free, glutenfree but with lots of superfoods like matcha, cocoa nibs and coconut oil? They are easy to make and you can keep them perfectly in the freezer until your sweet tooth is craving the next time.
Raw Lime Matcha Bars
Makes 12 bars
Dough:
- 80 g walnuts
- 20 g cocoa nibs
- 100 g dried soft plums
- 20 g raw chocolate
Filling:
- 225 g cashew nuts
- 3 organic limes for 6 tbsp. (90 ml) lime juice
- 4 tbsp. maple syrup
- 4 tbsp. (60 ml) almond milk (or another nut milk)
- 75 g coconut oil
- 2-3 tsp. matcha powder
Topping:
- 12 pecan halves
- ca. 1 tsp. matcha powder
Soak cashew nuts in water for at least 2 hours, better are 12 hours (over night).
To make the dough blend walnuts, cacao nibs and the roughly chopped plums in a food processor. Pulse to obtain a sticky kind of dough. Chop the chocolate and knead it into the dough. Cover the bottom of a ca. 18 x14 springform pan with baking paper. Spread out the dough in the pan with your hands.
Strain and wash cashews with cold water, drain. Wash the limes with hot water, pat them dry. Then finely grate the zest and press 6 tbsp juice from the limes. Blend all together with the other ingredients for the filling in a food processor or a good blender. Blend to a very smooth cream.
Spread the cream evenly on the cake ground. Let the cake solidify 1 hour in the freezer, then you can put it in the fridge. Take it out of the fridge 15 minutes prior to serving, so that it can warm up a little. Cut 12 bars, dust them with matcha powder and top them with the pecans.
