1. Dry roast nuts in a preheated oven at 180C (350F) for 15 minutes and allow to cool before making the bars!
2. Melt cacao butter and coconut in a bain marie or in the microwave in 30 second intervals!
3. Place nuts in to a food processor and pulse 4 – 5 times until coarsely chopped.
4. Remove and blend together dates, melted cacao butter, coconut oil and cashew butter until you have a smooth paste.
5. Whizz in vanilla extract and matcha green tea powder.
6. Add nuts, cacao nibs and ground flax to a bowl.
7. Pour wet green mix over the dry, stir well to combine. Line a 5 * 9 inch or 8 * 8 inch tray with parchment paper.
8. Pour mixture in to the dish and spread evenly using the back of a spoon.
9. Place in the fridge to set for a couple of hours or overnight; speed up the processor by placing them in the freezer.
10. Slice bars in to 8 -12 pieces.
11. Melt cacao paste and coconut oil, drizzle a little over each bar and sprinkle with cacao nibs.
12. Store bars in the fridge for up to two weeks or freezer for up to one month!
