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Make This: No-Bake Matcha Collagen Bars

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October 21, 2018

Two super-healthy and ultra-trendy ingredients together in one easy-to-make, delicious and satisfying snack? Yes, please. These matcha collagen bars feel like a treat and get you the protein and disease-fighting antioxidants your body craves—plus, they’re an awesome break from your standard go-to snacks. Whip up a batch today.

Matcha Cashew Collagen Beauty Bars

SERVES

8

PREP TIME

30 min

COOK TIME

00 min

Ingredients

Crust:

1 cup raw cashews

1 cup raw macadamia nuts

1 tbsp. coconut oil

1 tbsp. maple syrup

Matcha Filling:

2 tsp. matcha powder

Pinch of salt

½ cup coconut butter, melted

½ cup coconut oil, melted

1 tbsp. coconut sugar or maple syrup

Vanilla Filling:

1 vanilla bean, seeds scraped out, or 1 tsp. vanilla bean paste

⅓ cup coconut butter, melted

2 tbsp. coconut oil, melted

1 tbsp. coconut sugar or maple syrup

2 tbsp. unsweetened nut milk

Pinch of salt

Directions

Grease an 8-inch square baking dish with coconut oil. Make crust: In a food processor, pulse cashews and macadamia nuts until both are finely chopped. Add oil and maple syrup; pulse to combine. Transfer the mixture to the baking dish and press in evenly. Refrigerate crust while making the fillings.

Make fillings: Combine all matcha filling ingredients in a large mixing bowl; whisk to thoroughly combine. Mixture should be liquidy. Set aside while making the vanilla filling. Combine all vanilla filling ingredients in a blender; blend until creamy and smooth.

Pour matcha filling over chilled crust. Drop in spoonfuls of vanilla filling. Use a chopstick or knife to swirl fillings together, taking care not to disturb crust. Cover pan and refrigerate for at least 30 minutes or up to overnight.

To serve, let bars come to room temperature before slicing. For smooth cuts, run knife under hot water and dry off between slices. Serve immediately. Store leftovers covered in the refrigerator for up to two weeks.

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