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SUPERFOOD SNACKS | VEGAN | LOVE MONTH
Beauty Matcha Bars with Chocolate Ganache Recipe
If you’re looking for a healthy and energizing treat, you’re going to love these Beauty Matcha Bars. Our favorite superfood chef, Meredith Baird Figone, created these delicious no-bake bars using our Beauty Matcha Latte (if you want a vegan option, you can use our Majik Matcha!) and supercharged ingredients like almond, coconut, ginger, and cinnamon … with a decadent cacao ganache base. We are addicted!
INGREDIENTS
1 ½ C Almonds
1 ½ C Coconut flakes
1 T Kroma Beauty Matcha Latte (or our vegan Majik Matcha)
3/4 tsp Sea salt
1/4 tsp Ginger
1/4 tsp Cinnamon
12 T Maple syrup
1 T Coconut oil, melted
2-3 Drops liquid monk fruit (optional)
1 C Raw cacao butter, chopped
1 C Cacao powder
DIRECTIONS
- In a food processor, process almonds until fine and crumbly.
- Add coconut flakes and continue to process until everything is well combined, but not oily.
- Add Kroma Beauty Matcha (or Majik Matcha), ½ tsp sea salt, ginger, cinnamon, 4 T maple syrup, and coconut oil, and pulse until everything is thoroughly combined and holds together when pressed between fingers. The blend should have a cookie dough-like texture.
- Taste, and add a few drops of liquid monk fruit if looking to boost sweetness.
- Line a loaf pan with parchment paper, and leave enough parchment on the sides to use to pull out the bar. Press mixture in the bottom until it is about 1 inch thick.
- Melt the cacao butter in the bowl of a double boiler. (Create a double boiler by heating a few cups of water in a saucepan, and placing a bowl over the warm water.)
- Whisk to melt the cacao butter, and make sure it doesn’t boil or get too hot.
- Stir in cacao powder
- Remove from heat, and stir in 8 T maple syrup and ¼ tsp sea salt until combined
- Pour combined mixture over the matcha bar
- Refrigerate until ganache is set up
- Using parchment on the sides, remove the bar from the loaf pan
- Cut bar into 12 1-inch slices with a serrated knife
ENJOY!
