Raspberry Biscuit Bar with Matcha

For 12 bars


  • 100g oat flour
  • 100g grounded almonds
  • 60g coconut oil
  • 50g maple syrup
  • pinch of salt
  • ½ tsp vanilla
  • 150g raspberries (frozen)
  • 1 tbsp chia seeds
  • Some water


  • 100g Health Bar Matcha Chocolate (or white chocolate mixed with Health Bar Matcha powder)


Blend all the ingredients for the biscuit layer in a blender. Put into the desired baking tin and bake for about 10 minutes at 170 degrees. In the meantime, boil the raspberries in a saucepan with the chia seeds and a little water. Allow the raspberries and the baked base to cool slightly. Then put the raspberry mixture on the base as a second layer and let it freeze in the freezer.

Cover the bars with the melted matcha chocolate and put them in the freezer to set. Put them out of the mold and enjoy!