Matcha Bars with Cacao Nibs
Prep time
Total time
I often find myself having a nice dessert for breakfast simply because, why not? Once you are in the realm of delicious, fulfilling and perfectly nutritious desserts, there is no going back. What makes this one special, of course, is the matcha (green tea powder). Matcha is considered a powerful superfood and a great source of antioxidants. (Please note that the Prep time does not include chilling; it is hands on time only.)
Serves: 4 servings
  • 1⁄2 cup (68 g) roasted hazelnuts
  • 3⁄4 cup (110 g) raisins
  • Pinch salt
  • 1 teaspoon (2 g) matcha powder
  • 1⁄2 cup (120 ml) almond milk beverage
  • 1 cup (140 g) raw cashews
  • 2 tablespoons to 1⁄4 cup (30 to 60 ml) maple syrup
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1⁄4 cup (30 g) cacao nibs
Optional Topping
  1. In a food processor, combine all the crust ingredients and process until it starts to get a sticky consistency but doesn’t turn into a dough; make sure to leave some texture.
  2. Line a cake pan or container (approximately 5 x 7 inches [12.5 x 18 cm]) with parchment paper and spread the crust mixture on the bottom. Place the pan in the freezer to chill while you prepare the filling.
  3. In a high-speed blender, combine all the filling ingredients, except the cacao nibs, and blend them until smooth. Stir in the cacao nibs with a spoon and spread the filling over the crust.
  4. Refrigerate overnight or for at least 4 hours.
  5. I decorated mine by drizzling it with melted dark chocolate. Be careful not to heat the chocolate too much, though, to avoid melting the filling.
This recipe with photo is reprinted with permissions from Power Vegan Meals by Maya Sozer.
Nutrition Information
Calories: 565 Fat: 39g Carbohydrates: 55 g Sodium: 44 mg Fiber: 6g Protein: 11g
Recipe by Go Dairy Free at