Mint Matcha Nanaimo Bars

Minty Matcha Nanaimo bars…quite the alternative take on the classic, truly epic!

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I couldn’t decided during the week whether or not I wanted to make…mint layer bars, raw carrot cake bites, or no nut raw blondies… The majority vote was actually for the blondies having sent out a general message to friends/family. My number one customer and I were in agreement; mint and chocolate it had to be!

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My am I glad I went with my gut! They turned out so incredibly beautiful that I decided I had to share the recipe before the week was out. I had every intention of sharing it yesterday but after an extended day in work and an early start on the horizon for Friday morning I just couldn’t muster the enthusiasm they deserved to put together the post.

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I’ve decided as with training/exercise that in general if I really don’t feel like doing something, things I would have put pressure on myself in the past to do, then I won’t. Obviously there are some exceptions to the rule but some examples would include perfecting or even just creating a new recipe, editing photos or putting together a blog post…basically anything that in reality doesn’t have to be completed, there should be no pressure, hobbies are meant to be enjoyable.

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Ok so I’m a perfectionist human and in reality I most likely would have remade these bars another couple of times had they not been so damn perfect first time around! Luckily they did turn out as I dreamed. The new approach would have been just to give them another go next week as opposed to remaking them right there and then, rushing out to buy any necessary ingredients regardless of the what hour of the morning or night it might have been.

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I digress…

These bars are actually incredibly simple to make! No bake, just blending and bit of preparation (soaking those cashews) and patience…which is key especially when you go to slice them, as well as being timely!

I used to get seriously nervous when slicing anything topped with chocolate for fear that it was going to crack. I had my fair share of crumbling disasters, hence why I opt for a drizzle on more occasions than not; those seedy bars and ultimate paleo caramel slices were two of the success stories!

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The matcha doesn’t have to be included but it does offer a subtle undertone of flavour, a natural sweetness, and of course bestows the bars with the super green mid layer!

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I sweetened this version with Dr Coys Stevia…powdered which worked beautifully! I’ve given the option for using raw honey if you prefer but as they are they are low carb, high fat, keto, paleo though not strictly and also vegan friendly.

What’s your favourite twist on the classic Nanaimo bar?

Mint Matcha Nanaimo Bars

by Michelle Hunt

Prep Time: 45 minutes

Keywords: blender raw dessert snack gluten-free sugar-free paleo low-carb cashew cream cashew nuts coconut butter stevia

Ingredients (12 hunky bars!)

    For the Base

    • 3/4 cup (90g) raw pistachios
    • 1/2 cup (60g) raw cashews
    • 1/2 cup (40g) unsweetened desiccated coconut or coconut flakes
    • 1/4 cup (60g) coconut butter
    • 3 tbsp (42g) coconut oil
    • 1 tsp vanilla extract (optional)

    For the Filling

    • 1 cup (120g) raw cashews soaked overnight or for at least 4 hours
    • 1/4 cup (60g) coconut butter
    • 1/2 cup (125ml) full fat coconut milk
    • 80g (1/3 cup) coconut oil
    • 1 – 1.5 tsp peppermint extract (depending on how minty you want your bars!)
    • 1 – 2 tsp matcha powder (I used two)
    • 1/3 cup (80g) powdered stevia
    • 1 tsp vanilla extract

    For the Topping

    • 110g (1/2 cup) raw cacao paste finely chopped
    • 2 tbsp (28g) coconut oil
    • 1 tsp vanilla extract
    • 2 – 4 tbsp powdered stevia or 1-2 tbsp raw honey

    Instructions

    Blend nuts and coconut to a coarse meal in your food processor.

    Melt coconut oil and coconut butter, add to the food processor and blend together to combine; just a minute or two.

    Line a 9 inch loaf pan; (or you can use a square 6 * 6 inch pan) with baking paper and lightly grease with coconut oil.

    Press the nut mixture down right the way across the base of the pan. Place in the freezer whilst you make the filling.

    Blend together all ingredients in a high speed blender until SUPER smooth and silky! Add peppermint extract to taste!

    Pour filling over the base and place in the fridge for 4 hours or overnight to firm up.

    Melt cacao paste and coconut oil, whisk in vanilla and either stevia or honey to taste.

    Set aside 2-3 tbsp of the chocolate and pour remainder over the mint layer. Place in the fridge for 15 minutes; it’s key to remove them at this point and slice in the tin. I sliced mine in to 12 nice sized chunks. It’s best to slice them now before the topping gets to firm and is much more likely to crack.

    Place on baking paper lined tray or plate and drizzle with reserved chocolate. Store in the fridge for up to 5 days in a seal tight container or the freezer for up to one month.

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    1 Comment

    1. They look delicious. I almost feel guilty because I have been baking so many sweets (bakingrunner.blogspot.com) Oh well, I chose to bake my way through a cook book no turning back now. Have a great weekend.