To press tofu, wrap in paper towel, place between two plates and place weights on top. Let drain for about 1 hour.

Line 7-inch square mold with parchment paper.

Crust: In food processer, pulse cookies until crumbly. Add melted coconut oil and process until resembles wet sand. Press mixture into bottom of square mold.

Matcha filling: In high-speed blender, combine all matcha filling ingredients, including drained tofu and solidified cream from canned coconut (Note: Save liquid for future use). Pour into crust and freeze 2 hours or until mixture sets.

Remove from mold and cut into 12 bars. Return to freezer.

In saucepan or double boiler, melt dark chocolate and coconut oil.

Dip bars into chocolate and sprinkle crushed cookies on top. Freeze until ready to serve. Thaw at room temperature 3-5 minutes before eating.