We love you so matcha💚 Which is why we created these gorgeous Matcha Tahini Nicecream Bars that are delicious and completely plant-based! They also make for a perfect St. Patrick's Day treat!🍀 Ingredients: Base:
1 cup whole rolled oats 7 large medjool dates
1 tbsp coconut oil, melted
Tahini Layer: 1 pint Banana Nicecream 1/4 cup tahini 1/3 cup almond milk 1/2 tsp vanilla extract
Matcha Layer: 1 pint Banana Nicecream 1/4 cup tahini 1/3 cup almond milk 2 tbsp agave syrup 2 tsp matcha powder coconut shreds, to top
1. Soak the dates in hot water for 5 minutes. Pit. 2. Place the rolled oats into your blender and grind into flour consistency. Add dates and coconut oil. Pulse until it comes together. 3. Line a 8.5" x 4.5" loaf pan with parchment paper or saran wrap and press the base in evenly. 4. Add all the ingredients for the tahini layer into blender. Mix until smooth and pour onto the base. Freeze for 1 hour. 5. Add matcha layer ingredients into blender and blend until smooth. Remove the bars from the freezer (when ready) and pour the matcha layer over. Place it back into the freezer for 4-6 hours. 6. Once the bars have been completely frozen, remove them from the pan, top with coconut flakes and slice them up into bars or squares.