I love making high-protein matcha bars. I also love the combination of mint and dark chocolate. Hey presto, mint chocolate chip matcha bars!
These are very similar to my normal matcha protein bars, but with added fresh and extracted mint and cacao nibs.
To make 12, I used:
100g cashew butter
2 cups fresh mint (plus a drop or two of mint extract, depending on how minty you want it – stop short of toothpaste flavour!)
100g protein (pea/rice)
30g gluten free oats
20ml coconut oil
80ml coconut cream
20g dried coconut meat
80g medjool dates (soft – if not soft, soak them in water for a bit)
35g cacao butter, melted
Cacao nibs (for chips) and 100% dark chocolate (melted, to drizzle) to taste
Blend everything together (apart from the cacao nibs and chocolate). You may need to do this in batches and mix with your hands towards the end, depending on the strength of your food processor (gosh, how I want a Vitamix!!). You’re aiming for a crumbly texture that will stick together smoothly when pressed down firmly. Add the cacao nibs before pressing into your tin.
Set in the fridge before drizzling with dark chocolate. Once that’s hardened, slice into bars/squares.