Matcha Date Bars

5 from 1 vote

Course: Snack

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 6 bars

Calories: 195kcal

Author: Kelly

If Larabars had a matcha flavour, this is what they would taste like. These whole food Matcha Date Bars are made with only three ingredients, an easy snack!

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

Loaf pan or rectangular lunchbox (to serve as the mold for your matcha bars; if doubling this recipe, an 8×8 square baking tin works well)

Ingredients

1 tbsp matcha powder
1 ¼ cup dates
1 cup cashews (see Note 1 for alternatives)

Instructions

Add all the ingredients to a food processor. (You can also use a Vitamix blender with the tamper, only if you scale this recipe up to 2× or 3× so there is enough dough to catch onto the blades).
Blitz until the dates and nuts are chopped up and starting to clump together into a dough.
Tip the mixture out into a rectangular mold like a loaf pan or lunchbox. (If you are doubling up the recipe, an 8×8 pan is the perfect size.) Press the dough in evenly and firmly. Really pack it in as tight as you can so the bars will stay together once you cut them.
Take a bench scraper or plastic knife and cut the dough into evenly-sized rectangular bars.

Notes

Nuts: You can use a mixture of other nuts besides cashews—almonds, pecans, walnuts, macadamia nuts, and hazelnuts all work—or try a nut-free version with sunflower seeds or pumpkin seeds. But note that if using nuts with skins on (such as almonds or hazelnuts), the resulting bars will be drier and more crumbly, so I would recommend adding more dates or using a smaller proportion of those skin-on nuts.
Storage: These matcha date bars are ready to eat right away, or can be stored in an airtight container at room temperature for up to two weeks.

Nutrition