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CRUNCHY GREEN BARS

INGREDIENTS

1/2 CUP PISTACHIOS

1/2 CUP PEPITAS

1/2 CUP CASHEWS

1/2 CUP ALMONDS

1/2 CUP GROUND FLAX

2 TBS MATCHA GREEN TEA

¼ CUP COCONUT OIL (MELTED)

1/2 CUP NUT BUTTER

1/2 CUP DATES

1 TSP VANILLA EXTRACT

METHOD

• COVER DATES WITH HOT WATER, SOAK 15MINS THEN DRAIN

• PREHEAT OVEN TO 180 DEGREES.  LINE A BAKING TRAY WITH BAKING PAPER AND SPREAD NUTS AND SEEDS OUT EVENLY, BAKE 15MINS AND COOL

• PULSE NUTS UNTIL BROKEN INTO SMALL CHUNKS, SET ASIDE

• PROCESS DATES, NUT BUTTER, VANILLA AND OIL UNTIL SMOOTH, PULSE IN MATCHA AND FLAX UNTIL COMBINED

• ADD NUTS IN AND PULSE UNTIL MIXED THROUGH, THEN REMOVE ONE CUP OF MIXTURE AND SET ASIDE. CONTINUE PULSING REMAINING MIX UNTIL A DOUGH FORMS

• PRESS INTO A LINED SQUARE CAKE TIN, SPREAD RESERVED CUP OF MIXTURE OVER THE TOP AND PRESS DOWN SO IT WILL NOT CRUMBLE AWAY

• FREEZE UNTIL FIRM BEFORE SLICING

* YOU COULD ADD IN CACAO NIBS IF YOU WANT A LITTLE CHOCOLATE HIT 

* I USED MAYVERS SUPER SPREAD (NUT BUTTER), MADE FROM ALMONDS/CHIA/SESAME/CASHEW/BRAZIL NUTS, NO ADDED OIL/NASTIES

* IF YOU DON’T OWN A PROCESSOR, CHOP NUTS INTO SMALL PIECES, MASH DATES WITH WET INGREDIENTS, STIR IN FLAX AND MATCHA THEN NUTS 

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/crunchy-green-bars.html

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