Ingredients
crust:1 cup raw cashews1 cup raw macadamia nuts1 Tbsp coconut oil1 Tbsp maple syrupmatcha filling:2 tsp matcha powderpinch of salt1/4 cup Youtheory® Collagen Powder (8 packets)1/2 cup coconut butter, melted1/2 cup coconut oil, melted1 Tbsp coconut sugar or maple syrupvanilla filling:1 vanilla bean, seeds scraped out, or 1 tsp vanilla bean paste1/3 cup coconut butter, melted2 Tbsp coconut oil, melted1 Tbsp coconut sugar or maple syrup2 Tbsp unsweetened nut milkpinch of salt
Directions
Grease an 8-inch square baking dish with coconut oil.Make crust by pulsing cashews and macadamia nuts in a food processor until both are finely chopped.Add oil and maple syrup; pulse to combine.Transfer the mixture to the baking dish and press in evenly.Refrigerate crust while making the fillings.Make fillings by combining all matcha filling ingredients into a large mixing bowl; whisking to thoroughly combine. Mixture should be liquid-y. Set aside while making the vanilla filling.Combine all vanilla filling ingredients in a blender; blend until creamy and smooth.Pour matcha filling over chilled crust. Drop in spoonfuls of vanilla filling.Use a chopstick or knife to swirl fillings together, taking care not to disturb crust.Cover pan and refrigerate for at least 30 minutes or up to overnight.To serve, let bars come to room temperature before slicing.For smooth cuts, run knife under hot water and dry off between slices. Serve immediately.Store leftovers covered in the refrigerator for up to 2 weeks.
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