Dairy-free, healthy dark chocolate matcha bars

Makes 12 bars or 24 squares

• 250g pitted dates (about 1 2/3 C)
• 1/3 Cup cocoa powder
• 115 g Almonds (about 2/3 C)
• 1 Tbsp matcha powder - our favourite is the Bluebird Pure Grade Matcha! 
• 1 sachet VITL Greens
• 2 Tbsp coconut butter
• 1/3 cup coconut flakes

1. First, if using whole almonds, chop or pulse in food processor until they're just little bits and pieces. Or alternatively, use slivered almonds.
2. Combine all ingredients in food processor and blitz until completely combined. Your dough may form a ball, or it may form several clumps, depending on your food processor. Once all the ingredients are totally worked into one another, turn off food processor.
3. Put the mixture onto a piece of parchment paper and form into a lump. Using hands press the dough into a rectangle about 1 inch thick.
4. Wrap in cling film or parchment paper and chill on a flat surface in your refrigerator at least 2 hours before cutting.
5. Cut into squares or bars and lightly dust with more matcha powder.