Serve: Approximately 12 bars or 24 squares
- 9 oz pitted dates (about 1 2/3 C)
- 1/3 Cup cocoa powder
- 4 oz Almonds (about 2/3 C)
- 2 Tbsp matcha powder
- 2 Tbsp coconut butter
- 1/3 C coconut flakes
- 2 Tbsp maple
First, if using whole almonds, chop or pulse in food processor until they’re just little bits and pieces. Alternatively, use slivered almonds if you like.
Combine all ingredients in food processor and blitz until completely combined. Your dough may form a ball, or it may form several clumps, depending on your food processor. Once all the ingredients are totally worked into one another (about 2 minutes), turn off food processor.
Dump the contents of your food processor onto a piece of parchment paper and form into a lump. Using hands press the dough into a rectangle about 1 inch thick.
Wrap in saran or parchment paper and chill on a flat surface in your refrigerator at least 2 hours before cutting.
Cut into desired size of bars (or use a cookie cutter for fun shapes!). Lightly dust with a bit more matcha powder. To store, place parchment paper between bars to keep from sticking and keep in the fridge.