Cool Down with Creamy Matcha Dream Bars

Summer's here, and it's time to chill out—literally! Forget slaving over a hot stove; these no-bake matcha slice bars are your ticket to a cool and delicious escape. Imagine a creamy, dreamy dessert that’s both healthy and incredibly satisfying. That's what we're diving into today!

Why You'll Love This Recipe

• No-Bake Bliss: No oven required! Just a bit of blending and freezing.
• Vegan & Gluten-Free: Perfect for everyone, no compromises on taste or texture.
• Healthy Indulgence: Made with cashews, matcha, and just the right amount of sweetness.
• Make-Ahead Magic: Keep a stash in the freezer for whenever a craving strikes.
• Two Layers of Delight: A vibrant matcha base with a smooth cashew top.

Key Ingredients for Your Matcha Masterpiece

• Cashews: The creamy foundation of our bars. Soaked cashews create a velvety texture, or sunflower seeds for a cheaper but still yummy alternative.
• Maple Syrup: Sweetness that’s wholesome, feel free to swap with agave or rice syrup, or a touch of icing sugar.
• Matcha Powder: Adds a subtly bitter, earthy note that perfectly complements the white chocolate. Adjust to your liking but 1 1/4 tsp is the sweet spot!
• Vegan White Chocolate: Gives a decadent, sweet layer that balances the matcha. Adding a little coconut oil helps with firmness too.
• Coconut Oil: This provides a firm texture, and richness. Use odourless coconut oil or a good vegan butter to get a similar effect.

How to Make These Dreamy Bars

1. Soak the Cashews: Let your cashews soak in boiling water for 30 minutes, then drain.
2. Blend the Base: Blend half the cashews with plant milk, melted coconut oil, maple syrup, and a pinch of salt. This is the base for the matcha layer.
3. Melt the Chocolate: Gently melt the white chocolate with a touch of coconut oil. Stir it into the cashew mixture and combine with matcha powder.
4. Layer Up: Spread the matcha mix into a lined tin and let it set in the freezer for about 45 minutes.
5. Create the Vanilla Layer: Blend the remaining cashews with maple syrup, vanilla extract, coconut oil, and a splash of plant milk for the creamy layer.
6. Chill & Enjoy: Pour the vanilla layer over the matcha base and freeze until firm. Then, cut, dust with extra matcha, and devour!

Recipe

Yields: 8-16 slices Prep Time: 30 minutes Cook Time: 1 minute (melting only)

Ingredients

Matcha Layer:

• 100g raw cashews, soaked
• 90ml plant milk
• 1 tbsp maple syrup
• 2 tbsp + 1 tsp coconut oil, divided
• Pinch of salt
• 1 1/4 tsp matcha powder, plus more for dusting
• 100g vegan white chocolate

Vanilla Layer:

• 100g raw cashews, soaked
• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 2 tbsp plant milk

Method

1. Soak cashews in boiling water for 30 minutes, then drain.
2. Line a 4x8 inch tin with baking paper.
3. Melt 2 tbsp of coconut oil in a pot and set aside.
4. Blend half the soaked cashews, 90ml of plant milk, melted oil, 1 tbsp of maple syrup and salt until smooth.
5. Transfer to a bowl, do not wash the blender!
6. Melt white chocolate with the remaining 1 tsp of coconut oil in a bowl over a pot of simmering water. Once melted, stir into the cashew mixture.
7. Sift in matcha, gently stirring to combine. Spread into the tin and freeze for 45 minutes.
8. Melt the remaining 1/4 cup of coconut oil in the same pot you used earlier.
9. Blend the remaining cashews, 3 tbsp of maple syrup, vanilla extract, and 2 tbsp plant milk until smooth.
10. Pour over the matcha layer, and freeze for several hours.
11. Cut into squares and dust with matcha before serving.

Tips and Tricks

• Soak Smart: Soaking cashews overnight? Use a bit less liquid when blending.
• Chill Out: Use a flavourless coconut oil or vegan butter.
• Dust with Flair: A little extra matcha powder on top makes all the difference.
• Storage: These bars keep well in the freezer for up to a month. For a soft texture store in the fridge.

Enjoy your healthy, cooling, and utterly delightful matcha bars!