no-bake matcha collagen bars
Join matcha mania with these colorful, collagen-packed treats.
ingredients
crust:
- 1 cup raw cashews
- 1 cup raw macadamia nuts
- 1 Tbsp coconut oil
- 1 Tbsp maple syrup
matcha filling:
- 2 tsp matcha powder
- pinch of salt
- 1/4 cup Youtheory® Collagen Powder (8 packets)
- 1/2 cup coconut butter, melted
- 1/2 cup coconut oil, melted
- 1 Tbsp coconut sugar or maple syrup
vanilla filling:
- 1 vanilla bean, seeds scraped out, or 1 tsp vanilla bean paste
- 1/3 cup coconut butter, melted
- 2 Tbsp coconut oil, melted
- 1 Tbsp coconut sugar or maple syrup
- 2 Tbsp unsweetened nut milk
- pinch of salt
directions
- Grease an 8-inch square baking dish with coconut oil.
- Make crust by pulsing cashews and macadamia nuts in a food processor until both are finely chopped.
- Add oil and maple syrup; pulse to combine.
- Transfer the mixture to the baking dish and press in evenly.
- Refrigerate crust while making the fillings.
- Make fillings by combining all matcha filling ingredients into a large mixing bowl; whisking to thoroughly combine. Mixture should be liquid-y. Set aside while making the vanilla filling.
- Combine all vanilla filling ingredients in a blender; blend until creamy and smooth.
- Pour matcha filling over chilled crust. Drop in spoonfuls of vanilla filling.
- Use a chopstick or knife to swirl fillings together, taking care not to disturb crust.
- Cover pan and refrigerate for at least 30 minutes or up to overnight.
- To serve, let bars come to room temperature before slicing.
- For smooth cuts, run knife under hot water and dry off between slices. Serve immediately.
- Store leftovers covered in the refrigerator for up to 2 weeks.
