How to : Coconut Matcha Energy Bars

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As someone who is passionate about only eating whole, clean ingredients, this bar was a no-brainer. The bar is perfect for a pre-workout snack or a quick breakfast grab with its clean, green energy, protein and there is no added sugar like bars you would find at the store.

Recipe Type: Vegan, Gluten Free, and Soy Free
Makes: 8 bars

Prep: 5 minutes | Production: 60 minutes

Reusable materials:

+ glass storage container
+ parchment paper
+ food processor/blender

Ingredients:

1 ¼ cups organic dates, pitted + chopped (approx. 8 dates)
½ cup pumpkin seeds
½ cup cashews
¼ cup hemp seeds
1 tsp. vanilla bean extract
1 tbsp. cooking grade matcha powder w/ additional for sprinkling
2 tsp. spirulina
¼ cup toasted coconut flakes

Instructions:

+ Combine dates, cashews, pumpkin seeds, hemp seeds, vanilla, matcha, spirulina, and toasted coconut flakes (leave enough to lightly sprinkle) in food processor/blender and pulse until well-combined. The mixture should stick easily stick together, if it is falling apart, add a few more dates and process again until combined.
+ Pull a sheet of parchment paper (so bars are easily removable) and spread out the mixture, lightly sprinkle remaining toasted coconut flakes and matcha. Pull edges of the sheet over mixture (imagine wrapping a gift) and press until mixture is formed together in a long bar.
+ Place parchment wrapped bar in freezer for at least 60 minutes (longer won’t hurt it)
+ Remove bar from the freezer and unwrap parchment paper, cut into bars and store in your fridge for up to 1 week.

Ingredients are flexible and up to your discretion, you could swap out pumpkin seeds for cacao nibs or dried fruit. If you have a specific nut allergy, feel free to swap out cashews for one that is compliant w/ your allergen needs. 

✨ Happy making darlings ✨