In a food processor or high-speed blender, blend the cashews, almond flour, avocado oil, honey, and salt together until a dough forms.
Line a 9-by-5-inch loaf pan with unbleached parchment paper. Press the dough into the loaf pan with your hands, spreading it to the edges and corners.
In a small bowl, whisk together the matcha and water until smooth, then add the maple syrup, vanilla, and almond butter and mix until smooth. Spread the matcha mixture over the dough with a spatula. Sprinkle the shredded coconut over the top and gently press it into matcha topping.
Place the loaf pan in the freezer for 20 minutes. Once the loaf is set, slice into six bars and serve.
Notes
Per Serving: Calories: 263; Fat: 19g; Protein: 8g; Total Carb: 18g; Fiber: 3g; Sodium: 103mg; Iron: 2mg
Keyword Dairy-Free, Gluten-Free, No Cook, Vegetarian