I'm heading to New Orleans(!) so I created these matcha energy bars to keep us energized for the drive.
One of my go-to strategies for staying healthy wile traveling is bringing snacks from home. Being armed with healthy snacks just makes it so much easier to bypass processed convenience store stuff that I don't really enjoy eating anyway.
WHAT IS MATCHA?
Matcha is a type of green tea that comes in a powder. Because the entire leaf is used, matcha contains even more beneficial antioxidants and nutrients than regular green tea. You can read more about the health benefits of matcha tea in my Matcha 101 post.
I've been using more matcha lately (it's great in smoothies and lattes) and wanted to try incorporating it into an energy bar.
Matcha has been shown to support a feeling of calm alertness - pretty helpful while traveling.
NEW TO HOMEMADE ENERGY BARS?
A great homemade energy bar needs a few things:
- Nuts and seeds for energy, healthy fats, fiber, and plant-based protein.
- Dates and/or other dried fruits for easily-digestible carbohydrates/quick energy, fiber, sweetness, and to act as a binder.
- Flavorings I used coconut, cacao nibs, matcha, and vanilla here. (But you could substitute with other flavorings and spices to make tons of different combinations, feel free to experiment.)
How can I best describe these energy bars?
They're kinda like a Lara bar and a green tea latte had a (really delicious) baby...
- 1 ¼ 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
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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 and process again until combined.
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Add cacao nibs and pulse just enough for cacao to be dispersed throughout.
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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.
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Place dish in freezer for at least 30 minutes.
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Remove bars from dish by pulling out parchment paper. Cut into bars + store in fridge for up to 1 week.
Larice @ Feeding Your Beauty says
These look wonderful! I love that all of the ingredients are things I normally have. And I'm always looking for new ways to use matcha powder. Thanks for the recipe, as well as all of the links for other ways to use green tea powder!They sound excellent. Can't wait to try!
Steph | The Grateful Grazer says
Thanks so much, Larice! I hope you enjoy!
Rebecca @ Strength and Sunshine says
These are perfect for travel! Perfect healthy fuel! I adore matcha and coconut!
Steph | The Grateful Grazer says
Thanks, Rebecca! Coconut and matcha are one of my favorite combos too! 🙂
Katie (The Muffin Myth) says
Oooh, loving the looks of these! I have a similar bar recipe but I've never tried adding matcha. I've pinned the recipe and will be trying them out for some upcoming travels. Brilliant! Thanks for the recipe!
Steph | The Grateful Grazer says
Thanks, Katie! I hope you enjoy them (and your upcoming travels)!
Elizabeth @ Enjoy Every Bite says
Love that you've packed so much nutrition into one bar! Love the color of these - so fun! Enjoy New Orleans!
Steph | The Grateful Grazer says
Thanks so much, Elizabeth! 🙂
Marissa says
These look amazing. Perfect for a roadtrip!
Steph | The Grateful Grazer says
Thanks so much, Marissa! They worked out great for our trip! 🙂
Kimber says
Hoping to make these as a Christmas gift. Just want to verify the quantity for the dates. Is it just 1 1/4 dates or should that tat be 1 1/4 cup of dates? Thanks and Merry Christmas
Steph | The Grateful Grazer says
Hi Kimber, hopefully you're able to see my updates but yes, the correct amount is 1 1/4 cup dates. Let me know how it goes! ☺️
Linja says
I love these, i just finished making these but they crumble easily any tips on another binding agent besides dates that i can add?
Linja
Steph | The Grateful Grazer says
Hi Linja! You could also try a little pure maple syrup and/or chia seeds. Let me know how it goes! 🙂
Kristina says
Hi there! My sister has made these twice for me and they are delicious everytime; with or without cacao nibs. What kind of culinary matcha did you use? Thanks.
Steph | The Grateful Grazer says
Hi Kristina! I'm so glad you like the bars! Most recently, I have used Encha matcha but I switch it up all the time! 🙂
Becky says
Great recipe! Do you think these bars could be frozen to store longer?
Stephanie McKercher, RDN says
Thanks Becky! Yes, you can definitely freeze these! 🙂
Kate says
Delicious..... however they crumble when cut. Can you suggest a binding agent that is not a sweetener?
Stephanie McKercher, RDN says
Hi Kate, sorry they're crumbling on you. You could try adding nut butter, chia seeds, or flax eggs (1 tbsp flax mixed with 3 tbsp water). Sometimes it helps to process them a little more too so that the dates are fully incorporated into the 'dough' and hold everything together better.
Hope this helps. 🙂
Mary says
Mmm wow I can't wait to make these! I love matcha and am always looking for ways to incorporate more in my eats!
Stephanie McKercher, RDN says
Thanks, Mary! I love matcha, too. The best when I need a little energy boost! 🙂
Kristina says
Did you use raw almonds and cashews or roasted? Thx.
Stephanie McKercher, RDN says
Hi Kristina! I used raw nuts but roasted would also work here if that's what you have on hand. Thanks!
Debbie Iseman says
I just finished making these and as others have mentioned, the consistency was crumbly. I added more dates but this didn't do the trick so eventually I added some unsweetened applesauce. Next time I think I will try to bind it with cashew butter or maple syrup. But they are in the freezer and I was able to cut them into bars. They won't last long because they are very tasty!
Stephanie McKercher, RDN says
Thanks for your feedback, Debbie!