Lemon Matcha Bars

This post is also available in: Español

Do you like lemon desserts? And what about the lemon ice cream? And if I tell you that with only a few ingredients, you can get the creamiest and most lemon-flavoured bars in the world?

Along with the matcha and the almond crust really are a delight. Super refreshing, perfect for summer or for a quick and light snack. The lemon layer is more creamy than matcha since agar agar doesn’t work in the same way with very acidic mixtures, so I have decided to call it lemon curd, it is really heavenly, I could eat it by spoonfuls. I hope you try them.

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Lemon Matcha Bars

The most delicious and refreshing bars, no need to bake. Also, these bars are full of properties from the lemon and a superfood like the matcha.

Course Dessert

Prep Time 15 minutes

Total Time 15 minutes

Servings 9 Slices

Author Gaspar Carreira

Ingredients

Crust:

• 1 1/2 cup almond meal
• 1/2 cup whole raw almonds
• 5 Tbsp melted coconut oil
• 4 Tbsp maple syrup
• 4 Tbsp water

Matcha filling:

• 2 cups almond milk*
• 1/2 tsp liquid stevia
• 1 1/2 tsp agar agar powder
• 1 Tbsp matcha powder

Lemon curd:

• 1 1/4 cup almond milk*
• 1 cup lemon juice
• Zest of one lemon
• 1/2 tsp liquid stevia
• 1 1/2 tsp agar agar powder

Instructions

Crust

1. Put the almonds and flour in a food processor and process until there are no large pieces of almonds. Add the other ingredients and process for a few seconds until everything is well integrated and homogeneous. Put in a mold of 20x20 cm with parchment paper, press well and refrigerate for 20 minutes.

Matcha filling

1. Put the milk together with the stevia in a pot and bring to boil, then lower the heat to the minimum. Add the agar agar and the matcha, stir well taking care that no lumps remain. Stir every few seconds for about 3 minutes. Let cool a few seconds and put on the base, cool.

Lemon filling

1. Repeat the process for the matcha filling. This time put the lemon juice and the zest together with the milk. Put on the matcha and cool for two hours. Cut and enjoy.

Recipe Notes

*I have used "almond milk cuisine" from Ecomil, since it is thicker than most milks that are available in the markets

This post is also available in: Español