ReceptnaptárMatcha yogurt bars (frozen)
Matcha is the finely ground powder of Japanese green tea, which has Chinese origins; this matcha yoghurt bar brings East Asian flavours into a no-bake frozen dessert. Slightly bitter-sweet, creamy and cool, with a crunchy oat base.
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Method
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- Line a loaf tin (about 22 cm) with baking paper.
- Toast the oats and almonds in a dry pan for 3–4 minutes and put them in a bowl.
- Add the melted butter, 1 tbsp honey and the salt, mix well and press into the base of the tin.
- Stir the matcha with 1 tbsp warm water until smooth, then add it to the yoghurt, remaining honey and vanilla and mix until smooth.
- Spread the yoghurt cream over the base.
- Freeze for at least 4 hours; take out 10 minutes before slicing.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Dissolve the matcha in a little water first, then add it to the yoghurt.
- Use a good quality, bright green matcha.
- Warm the knife blade before slicing.
- Keeps in the freezer for 1 month.
Frequently asked questions
Why is it slightly bitter?
Matcha is naturally a little bitter; more honey balances it.
Is it vegan?
With coconut yoghurt and maple syrup.
Similar recipes
- Matcha yogurt loaf · Japanese
- Talkysh kaleve (Tatar toasted oat and honey balls) · Russian
- Apple cinnamon oat bars · Hungarian
- Cranberry orange muffins · American
- Almond cookies with apricot (xìngrén bǐng light) · Chinese
- Mus jabłkowy (cinnamon apple purée dessert with yogurt) · Polish
More chinese ideas
- Chestnut oat bars
- Silken tofu chocolate mousse
- Lotus seed and jujube sweet soup
- Baked banana with orange and ginger
- Chia milk pudding with coconut
- Cinnamon apple steamed buns (wholemeal)
- Osmanthus pear yogurt
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