For my first blog of 2017, I am so super excited to share this recipe with you. As you know from an early post from 2016, I am a MASSIVE Matcha fan (as you can tell by my prior post which funnily enough was around this time last year!)
I’m a matcha obsessive and after you become familiar with the numerous benefits I’m sure you’ll agree that this superfood is a must for every kitchen pantry!
The benefits are numerous and feature:
- The antioxidant EGCGs (the powerful polyphenol called epigallocatechin-3-gallate, or EGCG for short) which fights against free radicals, unstable molecules that can damage healthy cells and cause cancer as a result.
- It also boosts metabolism and burns calories
- Calms the mind and relaxes the body
- Enhances mood and aids in concentration
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Helps with heart and brain health
- Lowers cholesterol and blood sugar
I am completely obsessed with it and wanted to present these Raw Superfood matcha bars…I wanted to create a recipe that doesn’t need sugar, that is satisfying and that also has chocolate cuz I mean well CHOCOLATE. Who doesn’t like chocolate? Now mind you this can be perfectly fine without chocolate too but maybe not as exciting.
Thus I present to you these Superfood Matcha Chocolate Bars
I wanted to create a healthy raw dessert treat that incorporates my love of superfoods as well as a healthy raw treat. These ones fit the bill pretty perfectly. They are refined sugar free and full of green goodness!
RECIPE (Makes six bars)
- 1 ripe banana
- 1 teaspoon of vanilla
- 2 teaspoon of plant based milk
- 3 tablespoons of coconut oil (melted)
- 1 teaspoon of high quality matcha
- 1 teaspoon of chlorella or wheatgrass
- 1 cup of dessicated coconut
- 1 tablespoon of ground flaxseed or almond powder
- 1 tablespoon of cacao
Start with the wet ingredients. First mash banana until all lumps are gone. Then add rest of wet ingredients and stir well.
Then add the dessicated coconut and flaxseed. Mix thoroughly and spread evenly onto parchment paper on a baking sheet and smooth out with the back of a tablespoon. Transfer bar with parchment paper to tupperware and place in freezer and let chill.
Remove in an hour. Add the cacao to 1 tablespoon of coconut oil and stir in a half teaspoon of stevia. Pour evenly on matcha bar and then chill overnight.
Lasts in freezer for up to 3 days.
Note: If you have a dehydrator you can dehydrate for 6 hours.