Stay Fueled This Weekend: Coconut Matcha Energy Bars
The month of August is our pyramid pillar for BODY + MOVEMENT and when we came across this recipe we couldn't not share.
Great for a pre- or -post workout energy snack (or weekend morning pick-me-up) these delicious and highly addictive bars (there was a lot of nibbling during the making of these babies) are infused with the new-it-powder-everyone-is-talking-about, Matcha, a natural source of energy containing even more beneficial antioxidants and nutrients than regular green tea.
These bars not only taste insanely good but they won't lead to a crash like the stamina-promising artificial supplements and store bought bars that contain a ton of sugars. Some more added bonuses of Matcha? It's an inflammation reducer, heart protecter, cancer fighter, metabolism booster and contains the amino acid L-theanine, which supports calm alertness. And we could all use some of that.
Honorable mention goes out to the almonds, cashews and hemp seeds for their sources of fiber, healthy fats and plant based proteins that also contain sustainable energy properties.
Now go get your sweat on!
Coconut Matcha Energy Bars
Serves 10, with ~10 minute prep time and 60 minute passive time
- 1 cup dates pitted and quartered
- 1/2 cup almonds
- 1/2 cup cashews
- 1/4 cup hemp seeds
- 2 tsp vanilla extract pure
- 1 tbsp matcha powder + additional for sprinkling
- 2 tbsp cacao nibs unsweetened
- 1/4 cup unsweetened coconut flakes
- Combine almonds, cashews, hemp seeds, vanilla, and 2 tsp matcha powder in food processor and pulse until well-combined. Mixture should stick together like a dough when pressed. Add cacao nibs and pulse just enough for cacao to be dispersed throughout.
- 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.
- Place dish in freezer for 1 hour. After 1 hour, remove bars from dish by pulling out parchment paper. Cut into 8 bars and wrap with parchment paper if desired. Store in fridge for up to 1 week.
*Recipe from The Grateful Grazer <3