Strawberry Matcha Cashew Bars

No-bake • creamy • meal-prep friendly

Makes: 10–12 bars
Tin: Loaf tin or small square tin, lined

Strawberry and matcha really are a match made in heaven. The sweetness of ripe strawberries against the gentle earthiness of green tea creates that perfect balance — bright, grounding, and just indulgent enough.

These bars are creamy, satisfying, and surprisingly simple to make. There’s no baking involved, which makes them ideal for warmer weather, and they’re brilliant for meal prep. Keep them in the freezer, slice as needed, and let them soften into something almost cheesecake-like before eating.

They feel like dessert — but they’re built from whole, nourishing ingredients that actually leave you feeling good.

Makes

10–12 bars

Tin

Loaf tin or small square tin, lined with baking paper

Base Layer (Chocolate Walnut)

Ingredients

1¾ cups walnuts
12 Medjool dates, pitted
2 scoops chocolate brownie protein powder (I use JS Health)
Pinch of salt

Method

Add walnuts to a food processor and pulse until they resemble a coarse crumb.

Add dates, protein powder, and salt. Process until the mixture comes together and holds when pressed between your fingers.

Press firmly into your lined tin, smoothing the surface evenly.

Place in the freezer for 20 minutes (or fridge for 40 minutes) to firm up.

Creamy Cashew Layer

(Split into Strawberry + Matcha)

Ingredients

1½ cups cashews, soaked in boiling water for 30 minutes, then drained
½ cup coconut cream
½ cup maple syrup
1 tbsp chia seeds
1 tsp vanilla extract (optional)
Pinch of salt

Method

Add all ingredients to a high-speed blender and blend until completely smooth and creamy.

Let the mixture sit for 5 minutes to allow the chia seeds to lightly thicken the mixture (without fully gelling).

Divide evenly into two bowls.

Strawberry Layer

Add to one bowl:

¾–1 cup strawberries (fresh or frozen, thawed and blitzed until smooth)

Stir the blitzed strawberries into one half of the cashew cream until fully combined.

Matcha Layer

Add to the second bowl:

1½–2 tsp matcha powder (start with 1½ tsp, taste and adjust)

Stir until fully incorporated and evenly green.

Assemble

Pour one layer (strawberry or matcha — your choice) over the chilled base.

Smooth gently and place in the freezer for 20–30 minutes, until just set.

Pour the second layer on top and smooth again.

Refrigerate for at least 4–6 hours, or overnight, until fully set.

Eating Notes

This slice will soften if left at room temperature.

I find the best way to enjoy it is to slice directly from the freezer, then allow it to thaw for a few hours until it reaches a creamy, almost cheesecake-like consistency.

Meal Prep Tip

These bars freeze beautifully.

If you’d like a snack for work, simply take a slice from the freezer in the morning. By the time you’re ready to eat it, it will be perfectly soft and creamy.

A Mindful Moment

When you slice into these, notice the contrast between the soft pink and vibrant green. Pause before the first bite. The sweetness of strawberry arrives first, then the gentle, grounding depth of matcha follows.

Balanced. Bright. Calm.

Sometimes nourishment isn’t just about ingredients — it’s about giving yourself the space to actually taste them.