Strawberry Matcha Beet Bars

What to do

1. Line an 8×8” square pan with parchment paper, allowing to go up and over the sides.
2. In a medium bowl, whisk together almond flour and matcha powder. Then add in melted coconut oil and honey and mix until a dough forms. If dough is too crumbly and does not stick together when pinching between fingers, add another 1 Tbsp coconut oil.
3. Press dough evenly into bottom of parchment lined pan. Set aside.
4. In a food processor or high speed blender, combine all filling ingredients. Be sure not to shake the can of coconut milk, just scraping off the cream top and discarding or saving the water for any future use.
5. Blend on high until smooth and creamy.
6. Pour on top of crust and spread until even. Place in fridge to set overnight until firm, or place in freezer for more of a frozen ice cream texture.
7. Once set, slice into squares with a hot knife. Garnish with fresh strawberries and additional matcha powder.
8. Store in an airtight container in fridge for up to 7 days, or the freezer for up to a month.

Notes:

• Almond flour can only be subbed for coconut flour in the crust, but more coconut oil may be needed since coconut flour absorbs moisture. (Almond flour and coconut flour can be consumed uncooked, but many flours cannot be consumed uncooked, like all purpose flours, rice and other grain flours)
• Strawberries can be omitted to make these beet matcha bars. Just skip the strawberries and keep the same measurement for the beets.
• Do not shake the can of coconut milk, gently scrape the cream layer out and discard the remaining water. Or use in future for smoothies.
• Beets and strawberries should be measured after chopped, not whole