Green Tea Chocolate

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INGREDIENTS:

  • 3/4 cup dates, pitted
  • 1 cup whole raw almonds
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon matcha powder, plus more for dusting
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoon pure maple syrup (use more if too crumbly)
  • 1 cup chocolate chips (for drizzling)


    • METHOD:

    Place dates, almonds, cocoa powder, and matcha in a food processor.
    Pulse until well mixed.

    Add vanilla extract extract and pure maple syrup and pulse until well mixed.

    Transfer the mixture into a small rectangular mold lined with parchment paper.
    Refrigerate for 30 minutes to set.

    Divide into bars.

    Drizzle with melted chocolate (from melting the chocolate chips in microwave in 30 second intervals until smooth) and dust with matcha.

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    COMMENTS / REVIEWS

    1. S
      Stephany

      This is a great recipe. I just made it and will make it again soon.

    2. B
      Betsy

      These were delicious! Will definitely make againÂ…

    3. M
      Monica

      Thank you for another winner recipe!

    4. D
      DD Can Cook

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    5. S
      Spec-K

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    6. J
      Judy

      I used your recipe as a starting point and then added a few of my own things.

    7. B
      Bea

      I made this last night according to the recipe. It was fabulous!

    8. J
      JudyL

      I have lost track of all the times I have used this recipe. Always great!

    9. W
      Wendy McIntosh

      Thanks. It's delicious.

    10. P
      Paul Legato

      Looks like a great recipe!! Cant wait to try it!!

    11. M
      Madeline

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    12. C
      Chantel

      This was simple and delicious

    13. P
      Paul Legato

      Hi there -- just wanted to say thanks for the recipe.

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