Vegan Chocolate Matcha Energy Bars are a healthy, yummy energy booster. These Chocolate Matcha Energy Bars are perfect for matcha lovers and vegan bakers! Bursting with Robust flavours, Organic Caffeine, and Super-Premium ingredients.
Why You’ll Love This Recipe
- Natural Energy Boost: These bars use ceremonial-grade matcha powder. They offer a smooth flavour and a natural caffeine boost.
- Rich dark chocolate and earthy matcha create a perfect balance. It’s indulgent but also healthy.
- The bars are packed with goodness. You will find pumpkin seeds, hemp seeds, and protein powder for an extra energy boost.
- No Processed Sugar: These bars are sweetened with maple and brown rice syrup. They’re a guilt-free treat.
Ingredients You’ll Need
For the Matcha Filling:
- 1 cup of cashews, soaked and drained.
- 2 tablespoons of pumpkin seeds
- 2 tablespoons of maple syrup
- 2 tablespoons of brown rice syrup
- 3 tablespoons of ceremonial-grade matcha powder
- 1/4 cup coconut oil, melted
- 2 tablespoons of almond flour
- 1 teaspoon of protein powder
- A pinch of flaky sea salt
For the Chocolate Layer:
- 1/2 cup dark chocolate chips
- 1 teaspoon of coconut oil
Optional Toppings:
- A sprinkle of extra matcha powder.
- A touch of flaky sea salt for garnish.
How to Make Vegan Chocolate Matcha Energy Bars
1: Prepare Your Base
- Line a baking tray with parchment paper or baking paper.
- Add the cashews, pumpkin seeds, almond flour, and protein powder to a food processor. Then, use the pulse button to stop so the mixture becomes as thick as a ball.
2: Mix the matcha filling.
- Mix in the maple, brown rice syrup, melted coconut oil, and 3 tbsp of matcha powder.
- I love combining it into a bright green smoothie blended with a matcha mix of yum! This will form the base for your blended matcha mixture bars.
3: Shape the Bars
- Spread the matcha mixture onto the lined baking sheet. Flatten it into an even layer. Use parchment paper to make it smooth.
- To firm up, pop that in the freezer for 20 minutes.
4: Create the chocolate layer.
- Melt your dark chocolate chips with coconut oil. You can use a double boiler or microwave them in short bursts. Stir until smooth.
- Spread the melted chocolate on top of the firm matcha base for a shiny layer of chocolate.
5: Add optional toppings.
Add flaky sea salt or more matcha powder to the chocolate layer. This boosts flavour and looks great.
6: Chill and Cut
Return the bars to the freezer for 20–30 minutes or until the chocolate layer has set. When set, slice them into bars or squares.
DIY protein bars in the form of healthy matcha green tea fudge.
- The tasty Healthy Matcha Green Tea Fudge DIY Protein Bars are all-natural and organic. They contain no preservatives or artificial flavours.
- These protein bars are glossy green due to the matcha green tea powder.
- The recipe is flexible. You can change it using nut butter, extracts, or chocolate drizzles.
- They are easy to make since they require no baking. Plus, they are vegan and gluten-free, so they fit many diets.
Matcha Date Bars
For sweetness, those bars employ dried dates. This also involves flavour and fibre citrate. Also, it maintains the bars low on the glycemic index.
The recipe is flexible. You can use different nuts or seed mixes depending on what you have at home.
Matcha date bars are portable and a cheap choice compared to store-bought options.
These bars are less portable. They want to create a cosier atmosphere. This makes them less ideal for travel than the original Larabar. But Larabars still work well for hikes.
Chocolate Chip Matcha No-Bake Bars (vegan, GF)
These Chocolate Chip Matcha No-Bake Bars are both dairy-free and gluten-free. Chefs make them with vibrant, healthy ingredients.
These bars mix oats, seeds, coconut, and dates. Matcha powder enhances the chewy, sticky texture.
The bars have chocolate chips. The chef drizzles them with extra chocolate for added richness.
The bars have chocolate chips and a drizzle of chocolate on top. This adds extra richness.
These bars come together without baking, making them a low-fuss, quick dessert.
Ingredients
- We make these vegan chocolate matcha energy bars with oat flour and vanilla protein.
- Almond milk and vanilla extract are wet ingredients for the bar mixture.
- The vegan chocolate matcha energy bars use 1 ¾ cups of oat flour. If needed, use certified gluten-free oats.
- The recipe includes ½ cup of vanilla-flavoured plant-based protein powder for added protein content.
- The main ingredient is matcha powder. It adds a subtle, earthy taste. You will need two tablespoons.
- You can use almond butter instead of the ½ cup of cashew butter for the bars.
- Use ½ cup of chocolate chips and 1 tbsp of coconut oil for the chocolate topping.
Directions
- Use vibrant, high-quality matcha powder. It makes the vegan chocolate matcha energy bars taste amazing.
- Press the mixture into a square baking tray. Then, put it in the freezer for an hour to set.
- Grease silicone moulds with a thin layer of oil to ensure the easy removal of the formed bars.
- The bar separates from the silicone mould without difficulty. Applying a thin layer of grease to the mould is best for improved release.
- Allow the bars to set entirely in the moulds. This helps achieve clean layers and prevents crumbling.
- Add a sprinkle of matcha powder or sea salt to the bars before the chocolate sets. This gives them extra flavour and looks great.
How to Store Your Matcha Energy Bars
To maintain the freshness of your bars, place them in an airtight container. In the refrigerator, they can last up to 1 week. In freezing conditions, they may survive for about 1 month. Store everything in airtight containers. We have matcha flavour and a crunchy chocolate layer.
Perfect for Matcha Lovers Everywhere
Vegan Chocolate Matcha Energy Bars: Perfect if you love your matcha — vegan chocolate matcha energy bars! They also work for anyone tasting green tea for the first time. Lovely chocolate complements this delicious mix of earthy matcha flavour with a silky consistency. You will never want to reach for another snack again every day.
Don’t wait! And all that tastiness of matcha green tea goodness, bitter! This is a DIY DIY DIY recipe for lazy baked matcha protein! Do you have questions or tips? Feel free to share them in the comments below!
FAQ
Matcha is a Japanese green tea with a powdered form.
Yes! Finely chop the ingredients and combine them by hand or with a mixer if you prefer a chunky patty.
Ensure your cashews and pumpkin seeds are completely dry. Pulse the mixture in short bursts. This helps to prevent overheating.
Matcha has natural caffeine, and seeds provide protein. This combo makes these bars a great energy source.
Of course! Add hemp seeds, cacao powder, or chopped dried fruit for variety.
This recipe has cashews and almond flour. You can swap them for sunflower seeds and oat flour to make it nut-free.
Absolutely! If you want a lighter version, skip the chocolate layer and focus on the matcha filling.
Ceremonial-grade matcha has the best flavour. But culinary-grade matcha gives a more pungent, more bitter taste.
You can use agave or date syrup, but it will slightly change the taste.
Use regular or oat flour; it should work, too (but it may take a little more or less).
Yes! Instead of butter, use vegan butter or neutral oils. Use grapeseed or avocado oil for the matcha filling and chocolate layer.