12 Medjool Dates (1 Cup Packed), pitted and soaked overnight - drained
2 Cups mixed Nuts (Almonds, Pecans, and Cashews)
2 Tablespoons Hemptons Shelled Hemp Seed
1/4 Cup raw Cacao Powder
1/4 Teaspoon pure Mint Extract
1/4 Cup Coconut Butter
2 Teaspoons Matcha powder
400g Dark Chocolate, finely chopped (1 heaped cup of chips)
1/2 Tablespoon Coconut Oil
1/4 Teaspoon Vanilla Extract
Line a 20 x 20 cm pan with waxed paper and oil with coconut oil - or use a silicone square pan – oiled - set aside.
In a food processor add drained/pitted dates and nuts.
Process until dates and nuts have broken down, and only small pieces of nuts can be seen (
The mixture should be slightly sticky. If it feels really dry, add 1-2 Tablespoon/s water and pulse to combine.
Transfer the mixture to the prepared pan, pressing evenly into all corners and press down flat.
Place the pan in the freezer for 15-30 minutes to the chill bars.
Warm the coconut butter in a pot on the stove, until smooth – on a very low temperature (If your coconut butter is already spreadable you can skip this step)
Stir in the matcha powder
Place the chocolate in a dish and suspend over a bowl of boiling water on the stove (a bain marie)
Stir until the chocolate is fully melted
Once the bars are completely chilled, cut into 16 squares.
Place the squares on oiled waxed paper.
Start spreading on the matcha spread onto each square in a thin layer, about 1 teaspoon.
Next either drizzle chocolate over the bars in a zigzag fashion with a spoon OR place bars on a fork and dip into the bowl of chocolate, completely coating with a spoon.
Gently lift the bars from the bowl and place back onto the waxed paper lined baking sheet.
The chocolate will set on the chilled bars, but you can pop them into the fridge to quicken the process.
Once the chocolate has set, the bars are ready to enjoy!
If only drizzling the bars with chocolate, you should only need about 4oz total. If coating all of the bars fully in chocolate, you will need about 14oz of chocolate.
Cut the bars first before adding the matcha spread. If you slather on the coconut butter while the bars are still in the pan, they’ll probably crack when you cut them. So if you’re adding the matcha coconut butter, I would spread it on one bar at a time.
Don’t skip chilling the bars in the freezer, as the cold temperature will make sure they hold their shape as you’re dipping them in the warm chocolate. The super cold bars will also make the chocolate set fairly quickly.