4 DIY gluten free & vegan matcha protein bars for energy

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Snacking is inevitable in our daily lives and that is totally fine as long as your snacks don’t sabotage your diet or nutrition. Doctors actually suggest eating a healthy snack -rich in protein and vitamins and low in fat and sugar- in between your meals, since it prevents you from overeating at meal time and it helps you maintain your physical and mental energy.

I know that for most of you healthy equals boring, so I found 4 of the most exciting recipes for healthy and flavorful protein bars to fill you up with energy, and decided to share in this post.

Leading ingredient in these recipes is of course nothing else other than our favorite Matcha green tea. These 4 DIY Gluten-free and Vegan Matcha Protein Bars combine antioxidant rich green tea powder, healthy fats and proteins, nuts and fruits that will give you the energy boost you need every day while making you drool over each bite!

I found these recipes in different blogs and tried them using the Matcha Source cafe grade matcha since this is the brand I trust for a while now. For your convenience, I have provided you with links to some of the best ingredients you could find on the market!



Matcha Protein bars
Matcha protein bars. Source: recipe & images: onegreenplanet


  • 3 tbsp. chia seeds
  • ¾ cup + 2 Tbsp. non-dairy milk
  • 2 cups almond flour
  • 1 scoop protein powder
  • 1 ripe banana
  • 3 tsp. Matcha green tea powder
  • 1 tsp. spirulina powder
  • ⅛ tsp. salt
  • ¼ cup cacao nibs
  • Shredded coconut for on top


  1. Mix your chia seeds and non-dairy milk together in a bowl and set aside.
  2. In a food processor, combine all of the remaining ingredients except for the cacao nibs and shredded coconut.
  3. Add in chia seed-milk mixture and continue processing until smooth.
  4. Add cacao nibs and pulse several times to incorporate.
  5. In a lined 8X8 pan, press the mixture down flat.
  6. Sprinkle shredded coconut on top and place the pan in your fridge for 2-3 hours to harden.
  7. Remove from the pan and cut into 24 bars. Store in your refrigerator.


Simple peanut butter matcha energy bars
Simple peanut butter matcha energy bars. Source: recipe & images: theyoopergirl


  1. 1 cup dates
  2. 1/3 cup peanut butter
  3. 1/4 cup hemp seeds
  4. 1/4 cup oatmeal
  5. 1 tsp Matcha green tea powder
  6. 1/8 tsp sea salt


  1. If your dates aren’t sticky, cover them with warm water for a few minutes. Take them out and pat just a little with a towel then remove the pits (if they have them) and place in a blender or food processor. Blend well until there aren’t any big clumps.
  2. Add in the peanut butter, oatmeal, hemp seeds, and sea salt and blend until everything is well mixed together.
  3. Add in the matcha and blend again. Take an 8 x 8 pan and line it with wax paper. Press the date mixture down flat. Cover with saran wrap and place in the refrigerator until firmed up.
  4. Cut into bars and keep them refrigerated.


Coconut matcha bars.
Coconut matcha bars. Source: recipe & image: gratefulgrazer


  • 1 cup dates pitted and quartered
  • 1 tbsp pure maple syrup
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/4 cup hemp seeds
  • 1 tsp vanilla bean or pure vanilla extract
  • 1 tbsp Matcha green tea powder + extra for sprinkling
  • 2 tbsp cacao nibs unsweetened
  • 1/4 cup unsweetened coconut flakes


  • Combine dates, maple syrup, 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.


Chickpea matcha blondie
Chickpea matcha blondie Source: recipe & imagethebodydepartment


  • 1/2 cup dates
  • 1/4 cup coconut manna
  • 1 can chickpeas
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup coconut flour
  • 8 tbsp water
  • 2 tbsp maple syrup
  • 1 tsp Matcha green tea powder
  • 1 tsp greens powder (natural vanilla bean)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place the dates in the bowl of a food processor and process until smooth.
  3. Add coconut manna/butter, chickpeas, water and maple syrup and process again until everything is combined and mixture reaches a wet, smooth, hummus like consistency.
  4. Add coconut flour, baking soda and baking powder and pulse until combined and flour has thickened mixture.
  5. Once mixtures reaches a wet dough consistency, add in matcha powder and greens powder and pulse until the batter turns green.
  6. Using a spatula, scrape into a square 9×9 pan, smoothing surface, and place in the oven.
  7. Bake for 20-25 minutes or until top cracks and edges are brown.
  8. Remove from the oven and set it aside to cool. Once cool, place pan in the fridge to chill and then cut into squares to serve.

Which one are you trying??