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Matcha Pitaya Coconut Bars

These vegan bars are a lot easier than they look. Serve them cold and with sprinkles on top!

 

INGREDIENTS

Crust:

1 cup pitted dates

½ cup almond slices

1 tbsp chia seeds

¼ cup peanut butter

¼ cup agave syrup

Filling:

1 ½ cups cashews, soaked overnight

1 can coconut cream

¼ cup maple syrup

2 tsp pitaya powder

2 tsp matcha powder

Toppings:

Shredded coconut

Sprinkles

 

INSTRUCTIONS

Blend crust ingredients together until crumbly but sticking together. Press crust into a parchment lined baking dish (4”x 6”). Next blend cashews in a food processor until smooth. Stir in coconut cream and maple syrup. Separate into two bowls and add pitaya powder to one and matcha powder to the other. Spread your crust with the matcha mixture then place in the freezer to harden for an hour or two. Next Spread the pitaya layer and sprinkle with coconut and sprinkles. Add to the freezer to harden again. Once done, cut into squares and serve.

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