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Sticky Matcha and Date Bar|Good Healthy Food



Another kid-friendly, guilt-free snack bars.  I have to have these healthy treats in the freezer for when I am craving a sweet bite or for the kid’s snacks.  I spend about an hour every few weeks to make several different types of energy balls or energy bars and store them in the freezer.

It saves me so much time. I prefer to make all the mess with the food processor and the counter at once then be stress-free for few weeks. Also having a variety in the freezer means you are not bored eating the same flavour every day. Did I mention it’s kids-friendly and Parents you know what this means right!  It’s nutritious and so quick to make.

I have a healthy rocky road Chocolate,  Maca Truffle,  Almond Lemon and ginger bars,  Pumpkin and Peanut Butter Fudge, and my No-bake Sesame Protein Cookies. 

I first tried this recipe in Summer 2017, I even demonstrated it in one of my cooking demos. It was a great success. Most of the people attending the demo that day were surprised at how easy but tasty it was. Before I showed them how to make it I asked the question on how many knew what Matcha powder was. 50% didn’t know and the other half knew more than me!

In simple words, I know matcha powder can be used in sweet and savoury recipes. It is a great ingredient to use if you want to add colour to a sorbet, pancakes, smoothie or ice-creams. However, Matcha powder has a strong flavour which can be tricky to balance.   You can either love or hate it.

In my opinion, less is more when using matcha, as it can be way too bitter and overpower any delicate dish. If you are not confident at cooking with matcha, I would suggest you stick to your usual cup of green tea.

For me, I can’t stand green tea! It’s just too zingy for me. You may ask why using it here then, right? Yeah, some of my friends and family members make assumption of me loving anything that is labelled healthy in this world 😉

But no I don’t blindly use anything labelled Healthy. Taste and texture matter equally to me. A perfect example is green tea, as nutritious it may be I just don’t like them taste. In order to use the green tea I was given have I try them recipes such as my Matcha Pancakes .

Matcha is a Japanese grown and produced special powdered green tea.  Unlike other types of drinks, this green tea powder is not strained out before consuming so you are consuming the entire leaf making Matcha more potent than the other varieties.

The way green tea, produced in Japan makes it rich in chlorophyll and creating that vibrant green colour. The leaves are then ground with stone grinding wheels to produce that fine powder.

A long time ago, Matcha was thought to be a time-consuming and expensive stuff for common people. Only royalties and Samurai Warriors were given Matcha. The tradition of tea remains, but it is now a popular drink throughout Japan. Not only Japan but all over the world.

Instagram is blooming with beautiful Matcha recipes. Few of my favourites are MatchaeologistMatchabay and Matcha.lab.

Benefits of Matcha Green

Here we give you ten great reasons to enjoy a cup of Matcha Green Tea as part of your daily routine.
  • High in Antioxidants. …
  • Loaded with Catechin, EGCg. …
  • Enhances Calm. …
  • Boosts Memory and Concentration. …
  • Increases Energy Levels and Endurance. …
  • Burns Calories. …
  • Detoxifies the Body. …
  • Fortifies the Immune System.  Sourced by Natural Living Ideas

Sticky Matcha and Date Bar

Sticky Matcha and Date Bar



  1. Line a small square or rectangular baking tray with parchment paper.
  2. Melt the coconut oil in the microwave for few seconds.
  3. Add all the ingredients in a high speed food processor and blitz to a smooth texture.
  4. Spoon the mixture into the lined tin, pushing it right into the corners and pressing it down.
  5. Sprinkle with your favorite toppings such as desiccated or coconut flakes, more matcha powder, pomegranate or peanuts.
  6. Chill them in the fridge for about 4 hours or in the freezer for about 1 hr.
  7. Cut into bars and store them back in the fridge or freezer.


Recipe inspiration taken from The Book of Matcha by Louise Cheadle and Nick Kilby of Teapigs

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