If last week’s Almond Butter Freezer Fudge recipe is any indication, raw treats have been a staple in my house lately because it’s been SO hot and I love the convenience of just grabbing a piece without having to worry about them going bad and eating them in time… not that I usually have trouble with that but on the odd time…
Just look at that layered goodness…talk about the perfect ratio! These No Bake Matcha Oatmeal Bars are vegan, gluten-free, dairy-free and don’t use any refined sugar! You could also substitute another powder for the matcha like cocoa for a new take on these delicious bars. I literally have eaten these for breakfast and for dessert so it’s a double win-win in my books!
If you change the size of the pan, these might come out thinner or thicker than what you see here but that’s okay! Just make sure to press the crust mixture firmly into the pan.
I really hope you try out this easy recipe! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
No Bake Matcha Oatmeal Bars (Vegan & Gluten-free)
No Bake Matcha Oatmeal Bars (Vegan, Gluten-free, Dairy-free & Refined Sugar-free!)
This recipe strictly calls for coconut cream. Tip: shake the can at the store, if you hear it splashing, it's not thick enough. Coconut cream will sound solid. Some cans are partly cream and partly water. Just skim the fatty part for this recipe.
To eat: let the bars defrost for 1-2 minutes and enjoy!
- 1 cup quick oats
- 1/2 cup unsweetened coconut shreds or flakes (or sub extra oatmeal)
- 8 medjool dates (soaked for 10 minutes & pitts removed)
- 2 tbsp almond butter (or any variety)
- 2 tbsp almond milk (or any variety)
- 1 cup raw cashews (soaked overnight)
- 1 cup coconut cream (thick stuff from a can - not coconut milk)
- 1/4 cup maple syrup
- 1 heaping tbsp matcha
- 1 tsp vanilla extract
- Soak raw cashews in a bowl with cold water overnight or for 4 hours. (Leave on the counter)
- Soak dates for 10 minutes in warm water. Set aside.
- Line 6x8 baking pan with parchment paper or plastic wrap. (size change will change how thick or thin yours are).
- In a food processor, combine all crust ingredients and combine until mixture is sticky (about 2 minutes). If it's still crumbly, add a bit more almond butter or milk.
- Press crust mixture firmly into your prepared pan. Use your hands to make sure it's pressed well. Transfer to the freezer while you prepare your filling.
- Combine filling ingredients in a high power blender and mix well until smooth (about 2-5 minutes).
- Remove crust from the freezer, spread the filling mixture into the pan and transfer to freezer for 4 hours or overnight.
- To cut the bars, allow them to warm up for 1 minute or so and cut into 12 large pieces (or smaller). Serve right away or keep all extra bars in the freezer until ready to eat.
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