Raspberry Key Lime Matcha Bars


Can I be honest with y'all? I'm not sure that I fully understand the hot matcha craze. I thought I did but I'm realizing I don't. Maybe I just haven't had a life changing cup of it yet, but I need a matcha obsessed someone (not you, Lee From America) to look me in the eyes and say "matcha trumps coffee" without blinking. Now don't get me wrong I don't hate the stuff, but for the most part I find it a tad overrated. I'll be sure to keep you all updated on the important topic that is my matcha palate.

But eating matcha? THAT I can get fully on board with (I know, I think I'm confusing, too.) I think it should be baked into every dessert - the taste is amazing. And right now my mouth is watering at the sheer memory of the matcha bars I made a few days ago. 


Between myself, my husband and few family members we successfully inhaled all of them in one evening and I am already wanting to make more. What I love most about this recipe is that you can customize the flavors any which way you like. I used key lime and raspberry for this batch, but I'm already planning on subbing those flavors out for apricot next time. These would be perfect for an afternoon snack or as a bite to fulfill that sweet-tooth craving with healthy fats!

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Raspberry Key Lime Matcha Bars
  • 1 cup Pitted Dates
  • 1/2 cup Shredded Coconut
  • 1 cup Pecans
  • 1 tsp Vanilla
  • 7 tbsp Lime juice
  • 1 tbsp Coconut or MCT oil
  • 1/4 cup Raspberries
  • 3 tbsp Water
  • 1 cup Soaked cashews
  • 1/4 cup Coconut cream
  • 2 tsp Matcha
1. In a food processor, chop up pecans, and coconut shreds. Then add in dates, raspberries, vanilla, and coconut oil and pulse until it becomes a "dough" consistency.2. Add in 1-2 tbsp of lime juice in small amounts until you achieve the flavor you like.3. In a small baking pan lined with parchment, press the doughy crust evenly from corner to corner.4. Place the pan in the refrigerator while you complete the next steps:5. Cashews should be soaked over night but if not you can add them to a pot of boiling water for 20 minutes to get the same effect. 6. Rinse off the soaked cashews and in your high speed blender or food processor, blend them together with the 3 tbsp of water to create a cashew paste.7. Add in coconut cream, matcha and the remaining lime juice (small amounts at a time) and blend until thick, smooth and creamy.8. Layer on top of the crust, shave lime zest on top and let it sit in the freezer for 30-45 minutes.9. Remove from freezer and place pan upside down on a cutting board and allow the content to fall out naturally on it's own. You don't want to force it out because it will crack.10. Let it sit for 10 minutes and then cut into bars or bite sized pieces! If you don't share/eat them all in one sitting you can store them in the freezer or fridge in an airtight container.
Prep time: Cook time: Total time: Yield: 7 servings