Vegan Matcha Quinoa Crunch Bars
Vegan Matcha Quinoa Crunch Bars
Ingredients
- 1 1/2 cups cooked quinoa, cooled
- 1/2 cup cashew butter, or other nut/seed butter
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon matcha powder, culinary grade
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
⏱️ 2 min
- 2
In a medium-sized microwave-safe bowl, combine the cashew butter, maple syrup, and melted coconut oil. Microwave for 30-60 seconds, or gently heat on the stovetop, until the mixture is smooth and well combined, stirring frequently.
⏱️ 3 min
- 3
Add the matcha powder, vanilla extract, and salt to the wet mixture. Whisk vigorously until the matcha is fully dissolved and the mixture is a uniform bright green color.
⏱️ 3 min
- 4
Pour the cooled cooked quinoa into the matcha mixture. Stir well with a spatula until all the quinoa is thoroughly coated with the green matcha liquid. Ensure there are no dry quinoa bits remaining.
⏱️ 5 min
- 5
Transfer the matcha quinoa mixture to the prepared 8x8 inch baking dish. Using the back of a spoon or your hands, press the mixture down very firmly and evenly into a flat, rectangular layer. The more compact it is, the better the bars will hold together.
⏱️ 5 min
- 6
Place the dish in the refrigerator and chill for at least 2 hours, or until the bars are completely firm and set.
⏱️ 120 min
- 7
Once firm, use the parchment paper overhang to lift the entire slab of matcha quinoa out of the dish. Place it on a cutting board. Using a sharp knife, cut the slab into 8-12 individual rectangular bars, depending on desired size.
⏱️ 2 min
- 8
Serve immediately or store the bars in an airtight container in the refrigerator for up to 1 week.
Kitchen Tools
Nutrition Facts (per serving)
Vegan Matcha Quinoa Crunch Bars
- 1 1/2 cups cooked quinoa, cooled
- 1/2 cup cashew butter, or other nut/seed butter
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon matcha powder, culinary grade
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
⏱️ 2 min - 2
In a medium-sized microwave-safe bowl, combine the cashew butter, maple syrup, and melted coconut oil. Microwave for 30-60 seconds, or gently heat on the stovetop, until the mixture is smooth and well combined, stirring frequently.
⏱️ 3 min - 3
Add the matcha powder, vanilla extract, and salt to the wet mixture. Whisk vigorously until the matcha is fully dissolved and the mixture is a uniform bright green color.
⏱️ 3 min - 4
Pour the cooled cooked quinoa into the matcha mixture. Stir well with a spatula until all the quinoa is thoroughly coated with the green matcha liquid. Ensure there are no dry quinoa bits remaining.
⏱️ 5 min - 5
Transfer the matcha quinoa mixture to the prepared 8x8 inch baking dish. Using the back of a spoon or your hands, press the mixture down very firmly and evenly into a flat, rectangular layer. The more compact it is, the better the bars will hold together.
⏱️ 5 min - 6
Place the dish in the refrigerator and chill for at least 2 hours, or until the bars are completely firm and set.
⏱️ 120 min - 7
Once firm, use the parchment paper overhang to lift the entire slab of matcha quinoa out of the dish. Place it on a cutting board. Using a sharp knife, cut the slab into 8-12 individual rectangular bars, depending on desired size.
⏱️ 2 min - 8
Serve immediately or store the bars in an airtight container in the refrigerator for up to 1 week.