MATCHA AND MINT NANAIMO BARS

Ingredients

For the base

• 160g pitted Medjool dates

• 30g raw cacao powder or cocoa powder

• 120g ground almonds

• 80g unsweetened shredded coconut 

• 20g melted coconut oil

For the filling

• 80g icing sugar

• 110g room temperature butter

• 1.5 tsp matcha powder

• 3-5 drops of peppermint extract or peppermint essential oil

For the topping

• 100g roughly chopped dark chocolate

• 20g butter 

Directions

1. Line a 23cm loaf pan with baking paper and lightly grease with cooking spray or butter.

2. Pulse dates until a paste forms in a food processor.

3. Add cacao powder, ground almonds, and shredded coconut to the food processor and pulse until combined.

4. Add melted coconut oil and pulse one more time to combine.

5. Press mixture into the prepared tin, compacting and spreading evenly with the back of a spoon.

6. In a large bowl, use an electric whisk to beat icing sugar, room temperature butter, and matcha powder until light and fluffy.

7.  Once you have a light, fluffy, and creamy mixture, fold in the peppermint oil by hand. Add more or less depending on your taste.

8. Spread the mixture over the prepared base and place in the fridge to set for 20 minutes.

9. Melt chocolate and butter together in a microwave-safe container, heating at 30-second intervals. Stir after 30 seconds, heat for another 30 seconds, and repeat until the chocolate has fully melted. In total, this should take around 1-1.5 minutes.

10. Pour chocolate over the bars and place back in the fridge for at least another 45 minutes to 1 hour before slicing.

11. Store in an airtight container in the fridge for up to two weeks.