Matcha Tahini Nicecream Bars
Ingredients
Base
- 1 cup whole rolled oats
- 7 large medjool dates
- 1 tbsp coconut oil, melted
Tahini layer
- 1 pint Banana Nicecream
- 1/4 cup tahini
- 1/3 cup almond milk
- 1/2 tsp vanilla extract
Matcha layer
- 1 pint Banana Nicecream
- 1/4 cup tahini
- 1/3 cup almond milk
- 2 tbsp agave syrup
- 2 tsp matcha powder
- coconut shreds, to top
Preparation
Soak the dates in hot water for 5 minutes and pit them
Place the rolled oats into your blender and grind into flour consistency, add dates and coconut oil, and pulse until it comes together
Line an 8.5 inch by 4.5 inch loaf pan with parchment paper or saran wrap and press the base in evenly
Add all the ingredients for the tahini layer into blender, mix until smooth, and pour onto the base, then freeze for 1 hour
Add matcha layer ingredients into blender and blend until smooth, remove the bars from the freezer when ready, and pour the matcha layer over, then place it back into the freezer for 4 to 6 hours
