Matcha Lemon Bars

Experience a soothing energy and heightened concentration as you indulge in these bars, whether it’s for a quick snack or a nutritious breakfast. The theanine found in matcha tea fosters tranquility and mental clarity, complemented by the sustaining protein and fiber from the nuts, ensuring prolonged vitality. Store them in the freezer for a delightful and invigorating treat, especially as the weather heats up!

YIELD AMOUNT
Six servings

PREP TIME
15 mins

COOK TIME
0 mins

TOTAL TIME
15 mins

Ingredients

Pecan Crust

  • Two cups raw pecans
  • Eight Medjool dates, pitted
  • Two tsps vanilla extract
  • 1/4 tsp salt (optional)

Matcha Lemon Cream

  • Two cups cashews raw, soaked in hot water for 30 minutes or room temperature water for 1–2 hours
  • One cup plant-based milk, unsweetened
  • 1/2 cup date paste
  • Two tsps matcha tea powder
  • Two tbsps lemon juice freshly squeezed
  • One tbsp organic lemon zest

Directions

  1. Make the Pecan Crust: Add all ingredients to a food processor. Blend until the pecans and dates are completely blended. With a spatula, scoop the mixture into a parchment-lined 8×8” baking dish and spread out evenly. It’ll be approximately 1/4 in thickness.
  2. Make the Matcha Lemon Cream: Drain the soaked cashews.
  3. Place cashews, plant-based milk, date paste, matcha tea powder and lemon juice into a blender or food processor. Blend until smooth. If using a food processor or blender that is not high speed it may take several rounds of blending to get it supersmooth.
  4. Spread the matcha filling evenly over top of the pecan crust and sprinkle the lemon zest over the top.
  5. Freeze for two hours.
  6. Remove the dish from the freezer and pull out the matcha pie by lifting up with the parchment paper and placing the parchment paper and pie on top of a cutting board.
  7. With a sharp knife, cut into 2×2” squares.
  8. Keep the bars in an airtight container in the refrigerator for two weeks or freezer for up to one month.

Chef Notes

Substitutions

Use raw sunflower seeds in place of cashews.

Use walnuts in place of pecans for the crust.

Whole Food Sweetener

Use date paste in place of maple syrup.

Prep Ahead

Make the crust ahead of time and store the mixture in an airtight container in the refrigerator for up to one week before making this recipe.

Companion Recipes

Make them even nuttier by swirling Brazil Cashew Nut Butter on top.

Add some sweetness by spreading Strawberry Chia Spread on top.

Sip on Lavender Mint Tea Lemonade while enjoying these as a snack.

Storage

Keep the bars in an airtight container in the refrigerator for two weeks or freezer for up to one month.

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