It tastes amazing in sweets so here we've used it as we would cacao to make indulgent little brownie bites. The oats give creaminess and make the bites lighter, rice malt syrup adds a slight chewiness and miso rounds everything off beautifully.
Just as good popped into your bag or lunchbox to keep you going, or with a cup of tea.
1
Blend the nuts and oats to a course flour in a food processor or blender.
2
Add the remaining ingredients and process until the mixture looks moist and just starts lumping together.
3
Line a small tray with baking paper – a regular bread tin works well. Squish the mixture into the tin to form an even base.
4
Melt the white chocolate and oil. You can do this in a small heatproof bowl placed over a pot of simmering water, or use a microwave.
5
Spread half of the chocolate evenly over the base.
6
Using a fork, whisk matcha into the remaining chocolate and drizzle it over the base. Drag a toothpick between the white and green to create patterns.
7
Let firm up in fridge for 10 minutes.
8
Cut in squares (or triangles as in the image) using a big sharp knife.
9
For neatest results, pour hot water on the knife before cutting, and wipe knife between cuts. Store in an airtight container in the fridge.
Enhance your meal with this soft silken tofu recipe that includes plenty of nutritious greens. Tofu is a great source of plant protein.
This nutrient-dense dish combines lean protein, fibre-rich quinoa, and iron-packed spinach for a well-rounded meal.
