1½ cups raw almonds
5 tablespoons chia seeds
1 cup whole oats
1 tablespoon matcha powder
¼ cup sesame seeds
½ cup pumpkin seeds
½ cup maple syrup or honey
3 tablespoons coconut oil
2 teaspoons vanilla extract
¼ cup water
80 grams dark chocolate, to drizzle
additional matcha, to sprinkle on top (optional)
Preheat the oven to 170°C. Line a 12cm x 30cm slice tin with baking paper.
Place the almonds, chia seeds and oats in a food processor and blitz until the texture of coarse breadcrumbs. Combine with all the remaining dry ingredients (including matcha) in a large bowl.
Place the maple syrup, coconut oil, vanilla and water in a small saucepan and place over a low heat until the coconut oil is runny. Pour the liquid over the dry ingredients and fold through well with a large spoon or spatula.
Use your hands to very firmly press the mixture into the slice tin. Using an additional piece of baking paper on top means you can press the slice without the mixture sticking to your hands. Use the back of a spoon to smooth out the top.
Bake for 30–35 minutes until lightly golden. Cool completely. Place in the fridge to harden for 1 hour before cutting into bars with a sharp knife. It is easier to drizzle with chocolate once the bars are cut otherwise the chocolate can flake off when you slice it.
Use a double boiler to melt the chocolate. Tile the cut bars together and drizzle chocolate over the slice. Place in the fridge until hard. Use a pinch or two of additional matcha powder to sprinkle over the slice, if desired.
Store in an airtight container for up to 1 week. Can be successfully frozen for up to 2 months. Makes 12 bars.