Coconut Matcha Energy Bars (Grateful Grazer)
INGREDIENTS
Serves: 8 bars
1¼ cups dates, pitted + roughly chopped
½ cup almonds
½ cup cashews
¼ cup hemp seeds
1 tsp vanilla bean or pure vanilla extract
1 tbsp matcha powder + additional for sprinkling
2 tbsp cacao nibs unsweetened
¼ cup unsweetened coconut flakes
INSTRUCTIONS
1. Combine dates, almonds, cashews, hemp seeds, vanilla, + 2 tsp matcha powder in food processor and pulse until well-combined. Mixture should stick together like a dough when pressed. If mixture is falling a part, add a few more dates.
2. Add cacao nibs and pulse just enough for cacao to be dispersed throughout.
3. Line a small baking dish with parchment paper (so bars are easier to remove later) and add bars to dish. Use hands or the back of a spoon to press the mixture down until it is compact and smooth. Sprinkle coconut and additional matcha on top and press down with back of spoon.
4. Place dish in freezer for 1 hour. After 1 hour, remove bars from dish by pulling out parchment paper. Cut into bars + store in fridge for up to 1 week.
RECIPE COURTESY of STEPH MCKERCHER, RDN (gratefulgrazer.com)
I’m an integrative registered dietitian and nutrition coach blogging about whole foods and healthy living at The Grateful Grazer.
On my website, I share nutrition advice and simple recipes featuring whole, plant-based ingredients. I also offer global nutrition coaching services by phone or Skype and in-home consultations for anyone in the greater Boulder area.
As a registered dietitian, I’m also a credible source of science-based nutrition information and enjoy helping like-minded companies build their brands.
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