Matcha Raspberry Cream Bars

Matcha Raspberry Cream Bars

These simple no-bake bars are a piece of heaven in a green shell.  A velvety crunch of matcha chocolate, a smooth matcha coconut cream paired with a layer of fresh raspberry chia jam and biscuit makes this treat so unique. And let's not forget that these raw bars are free from everything we typically like to avoid... gluten, refined sugars and dairy!

Prep Time: 25 min | Total Time: 12 h  Servings: 8 bars


For the base:

  • 1 1/2 cups ground almonds (hazelnuts or cashews also work well)

  • 2.5 tbsp coconut oil, melted

  • 2 tbsp maple syrup

  • 1/2 tsp vanilla extract

  • Pinch salt

For the raspberry chia jam:

  • 1 cup raspberries

  • 1 tbsp maple syrup

  • 1.5 tbsp chia seeds

  • Drop of fresh lemon

For the matcha cream:

To coat:

*if you don’t have our matcha chocolate, simply melt your favourite white chocolate with one tsp of coconut oil, sift 1/2 to 1 tbsp of matcha into it and mix well.



1. Start by making the base. Mix all ingredients until well combined and sticky – add more oil if needed. Press the mixture into the base of your moulds (I used rectangular moulds) OR a lined loaf tin. Place in the freezer to set.

2. In the meantime, make the chia jam. Heat the raspberries in a small saucepan on medium heat. Stir until the fruit begins to break down and mash it if you like! Remove from heat and mix in the remaining jam ingredients. Set aside to cool and thicken. Add more chia seeds if it is too runny. 

3. Spoon jam over each almond base. Place back in the freezer.

4. Now, make your matcha cream. Sift matcha into the coconut yoghurt. Add remaining ingredients and whisk until smooth. Add more vanilla or maple syrup to taste. Set aside.

5. Spoon the matcha cream over the jam layer, then put back in the freezer to firm for a few hours or overnight.

6. Once ready to eat, melt the matcha chocolate and stir until smooth. Dunk each bar into the chocolate, ensuring you coat them completely. Allow to set. If enjoyed immediately wait for the bars to come to room temperature, alternatively store in the fridge!

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