Recipe: Minty Matcha Nanaimo Bars
Nanaimo bars are a quintessential Canadian treat. Named after the town from which they originate, they are rich slices of goodness, with a chocolate and coconut base, a creamy filling, and topped with raw chocolate.
Minty Matcha Nanaimo Bars
Serves 25, gluten-free
Prep: 40 mins
For the Base:
- ½ cup walnuts
- ½ cup almonds
- 1 cup medjool dates
- 3 tablespoons cacao powder
- ¼ cup unsweetened shredded coconut
- pinch of sea salt
For the Middle Layer:
- 3 cups unsweetened shredded coconut
- 3 tablespoons agave nectar or maple syrup
- 2 tablespoons coconut oil
- ½ teaspoon pure mint extract
- 2 teaspoons matcha powder
For the Top Layer:
- 1 x quantity Easy Raw Maca Chocolate Bark (see below)
- Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper and set aisde.
- For the base, grind the walnuts and almonds in a food processor until the consistency of a coarse flour Add the remaining ingredients and process until broken down; when pinched between your thumb and forefinger the mixture should stick together. If not, add a tablespoon of water and try again. Transfer to the baking dish and press down firmly in an even layer. Place in the freezer.
- For the middle layer, wipe out the bowl of the food processor. Add the shredded coconut and process until it turns into coconut butter, about 4 to 5 minutes. Then add the remaining ingredients and process to combine. Add this layer on top of the base layer and smooth out with a spatula or the back of a spoon. Return to the freezer.
- Make a batch of the Easy Raw Maca Chocolate Bark (see below) and add this to the pan as the final layer, smoothing it out with a spatula or the back of a spoon. Return to the freezer for 20 minutes.
- Slice into 25 bars using a heated knife to cut through without breaking the chocolate layer. Store in an airtight container in the fridge or freezer for up to two weeks. If storing, in the freezer, remove 20 minutes before serving (10 minutes if storing in the refrigerator).
Easy Raw Maca Chocolate Bark
Serves 8, gluten-free
- ½ cup melted coconut oil
- ¼ cup agave nectar
- ½ cup cacao powder
- 2 tablespoons maca powder
- ¼ teaspoon sea salt
- Line a small baking sheet with parchment paper.
- Whisk together the coconut oil and agave in a bowl until completely mixed. Add the cacao powder, maca powder, and salt, whisking continuously until smooth. Work quickly as the mixture will start to solidify.
- Pour the chocolate onto the parchment paper, using a spatula to get every last bit from the bowl. Place in the freezer to set for 20 minutes. Break into pieces and enjoy immediately. Store any remaining chocolate in the freezer.
We have all heard that green tea is high in antioxidants, so that would make matcha a super green tea. It is made from the entire green tea leaf, which is ground into a very fine powder, so you are drinking a chlorophyll-rich dose of antioxidants—some suggest it has ten times the benefit of a steeped green tea. It has a slightly grassy flavor and is somewhat of an acquired taste, but once I tried it mixed with steamed almond milk I was hooked. It is both energizing and has anti-inflammatory properties too.
Recipes from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com