Matcha Lemon Squares GF / VG
This no-bake gluten-free and vegan bar is easy and healthy, the perfect guilt-free treat.
Base
- 50g GF rolled oats
- 110g non-roasted almonds
- 30g shredded coconut
- 10 medjool dates, pitted
- A pinch of salt
- 1 tbsp premium culinary matcha powder
Icing
- 180g raw cashew nuts
- 120ml coconut cream
- 3 lemons, juiced + zest of 1 lemon
- 3 tbsp maple syrup
Method
- Blend all dry ingredients to make the base and press the dough into an 8x8” baking tray.
- Blend the coconut cream, cashews, and maple syrup together until smooth and pour over the matcha base.
- Place the baking tray in the freezer for a few hours to allow the cake to set.
- Once set, remove from the freezer and sprinkle the lemon zest and sieve extra matcha powder on top.
- You can keep the cake in the freezer for a few weeks. Leave it at room temperature for 5 to 10 minutes before serving.
Enjoy this guilt-free treat as a snack or dessert.
