Mint Matcha Chip "Cheesecake" Bars
Okay here’s the deal. These babies aren’t real cheesecake, but I’ve fooled people before and I’m always up for a challenge! But the real truth is that these bars are just a catalyst for the ooey gooey chocolate ghee I want to drizzle on everything. I melted mine for a few seconds to thin it up a bit. Heaven! Now on with the show:
Mint Matcha Chip Cheesecake Bars
One bag of granola (I used Original Gr8nola but the Cacao or Matcha flavors would be great, too)
1/3 cup melted coconut oil
2 cups raw cashews, soaked in water overnight
1/2 cup coconut flakes
1/2 cup coconut oil
1 tsp vanilla extract
2 tbsp maple syrup (adjust to your preference. You can also sweeten with dates.)
2 cups nuts of choice (walnuts, cashews, pistachios, pumpkin seeds)
2 tsp matcha (I used Ippodo ceremonial but culinary grade will also work well)
1/4 cup collagen peptides (optional, not vegan)
1/4 cup almond or cashew milk (adjust to proper gooey consistency)
1 tsp peppermint or pure mint extract
Handful of raw cacao nibs
Blend granola and melted coconut oil in a food processor, then press into an 8x8 pan lined with parchment paper and freeze while making the next layer.
Blend the drained cashews, coconut flakes, coconut oil, and maple syrup. Taste and adjust maple syrup if needed to get to your preferred sweetness. Reserve 1/3 of the cashew cream, and spread the remainder on top of your granola crust. Place back in freezer while you make the third layer.
Blend all of your dry nuts in the food processor. Then add the rest of the cashew cream you reserved, your matcha, collagen if using, nut milk and peppermint extract. Blend ‘til combined and creamy. Add your cacao nibs at the end and barely pulse to incorporate. (Blending too much will alter your green color and pulverize the nibs. You don’t want that.) Spread the matcha layer on top of the white cashew layer. Freeze again for 30-40 minutes.
Let thaw for a few minutes before cutting into bars. (I find it easiest to lift the entire dessert out of the pan using the parchment paper edges, then I cut in into bars on a cutting board. But that’s just me.)
Drip, drizzle, dunk Fourth and Heart chocolate ghee on top before serving.
Store in the fridge or the freezer if you want it to last a little longer.
Tiffany, the Matcha Alchemist
This post was made possible by a partnership with Fourth and Heart. I love and use their grass-fed ghee in my butter coffees, matcha lattes, desserts, and have only fried my eggs in their ghee ever since discovering it. It’s a beautiful thing with a brand and a person are a perfect fit.