The rich, grassy flavor of matcha pairs beautifully with the tartness of lemon in this easy-to-make good4u dessert! Don’t let the time on this dessert fool you—these power-packed bars just need time to chill before they are ready for eating.
3⁄4 cupwhite chocolate chips or white chocolate bars broken into pieces
3⁄4 cupNatural Grocers Brand Organic Original Coconut Milk
2 teaspoonsNatural Grocers Brand Bulk Beef Gelatin Powder or agar powder
Zest and juice of 2 medium organic lemons
1 1⁄2 tablespoonsNatural Grocers Brand Raw Unfiltered Honey
1 teaspoonNatural Grocers Brand Organic Extra Virgin Coconut Oil
2 tablespoonsmatcha green tea powder
Preheat oven to 325° F. Line an 8x8-inch baking dish with parchment paper, extending up the sides.
For crust: In a large mixing bowl, stir together almond flour, coconut sugar, salt, and melted butter until it forms a breadcrumb-like consistency. Transfer to the baking dish and press dough firmly into the bottom of the dish (if the crust sticks to your fingers, lightly wet your hands and resume pressing).
Bake for 25-30 minutes until golden brown, being careful not to burn. Remove from the oven and set aside to cool.
For filling (can be made while crust is baking or cooling): Place cashews in a bowl, add boiling water, cover, and set aside.
Melt the white chocolate in a double boiler: Add a couple inches of water to a medium saucepan and set over high heat until water begins to boil. Place the chocolate into a heatproof bowl and place on top of the saucepan, making sure the water doesn't touch the bottom of the bowl. Stir the chocolate occasionally as it melts, about 5 minutes. When a few small unmelted pieces are left, remove the bowl from the heat (residual heat will melt the rest).
As the water for the double boiler is heating up, pour the coconut milk into a small saucepan and heat over medium-high until it just begins to boil, stirring occasionally so it does not scald.
Remove coconut milk from the heat and sprinkle 1 teaspoon of gelatin over the liquid. Whisk until completely dissolved, then repeat with the remaining teaspoon.
Pour into a blender or food processer. Drain the cashews and add to the blender, along with the remaining ingredients. Blend on high speed until very smooth. If the crust is still cooling, set aside and stir occasionally so a film doesn’t form on top.
Once the crust is cool to the touch, pour filling into the baking dish. Cover and set in the refrigerator to solidify for a minimum of 2 hours, overnight preferred.
To serve: Use parchment paper to remove from the baking dish. Use a sharp knife to cut into evenly-sized squares. Store leftover bars in an airtight container in the refrigerator; if you are stacking the bars, layer a piece of parchment paper in between.