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Chickpea Muesli Matcha Squares

Chickpea Muesli Matcha Squares

Appetizers

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegan

Nutrition

300 calories or less

Cook Time

45 minutes

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Ingredients

Servings:

Dry:

1 1/2 cups rolled oats gluten free, if desired
1 cup pumpkin seeds
1 cup sunflower seeds
1/2 cup coconut flaked
1 cup dried fruit cranberries, blueberries, figs, raisins, etc.; chopped
1 tbsp chia seeds (optional)
2 tsp matcha powder (reserve ½ tsp for garnish)
1/4 tsp cinnamon
1/8 tsp salt sea

Wet:

1 cup chickpeas cooked or canned (drained and rinsed thoroughly)
1/4 cup almond butter substitute with sunflower seed butter if desired
1/4 cup brown rice syrup
1/4 cup honey
2 tbsp coconut oil melted

Instructions

Preheat oven to 350 degrees Fahrenheit.
Combine oats, pumpkin seeds, sunflower seeds and coconut on a lined baking sheet and bake for 15-20 minutes, stirring once or twice until the oats and seeds are golden and have a nutty aroma. Remove from the oven, stir in the fruit, chia, 1 ½ tsp matcha, cinnamon and salt. Set aside to cool.
While the oat and seed mixture is toasting: combine all of the wet ingredients in a food processor and blend until smooth.
In a large bowl, combine the wet and dry thoroughly.
Transfer the mixture to a parchment lined 9×9” pan and spread out evenly, pressing down firmly into all corners.
Dust the remaining matcha powder evenly over the top and place in the freezer to chill and firm up, at least 25 minutes, or overnight.
Cut into squares and enjoy!