Minty Matcha Nanaimo Bars
Recipe type: Dessert
Serves: 25 bars
dairy, egg, soy and gluten free, vegan
  • (base layer):
  • ½ cup (50 g) walnuts
  • ½ cup (85 g) almonds
  • 1 cup (180 g) medjool dates
  • 3 tablespoons cacao powder
  • ¼ cup (20 g) unsweetened shredded coconut
  • pinch of sea salt
  • (middle layer):
  • 3 cups (225 g) unsweetened shredded coconut
  • 3 tablespoons agave nectar or maple syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon pure mint extract
  • 2 teaspoons matcha powder
  • (top layer:)
  • 1 x quantity Easy Raw Maca Chocolate Bark (see below)
  1. Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper and set aside.
  2. For the base, grind the walnuts and almonds in a food processor into 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.
  3. 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.
  4. 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.
  5. 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).
Recipe by spabettie at