Matcha & Coconut Energy Bars (Vegan)

Making my own snacks at home was a big game changer for me for two major reasons. The first one was realizing how easy and quick it could be to prepare a weeks worth of healthy snacks in minutes and secondly I truly enjoyed being in control of the ingredients that I put in my body.

In my humble opinion, having a healthy snack available prevents us from making the wrong decisions and turning into quick unhealthy fixes like sugary sodas or candy bars that will spike our blood sugar levels up as quickly as possible.

This recipe is the one that got me hooked to making my own energy bars so I really wanted to share it with you. These bars are naturally sweetened with dates and maple syrup, they're high in protein and healthy fatty acids which makes them the perfect snack for long hikes, post and pre workout, travel and road trips.

Especially for those of you who live on the go, these can be lifesavers. Perfect as a grab and go breakfast, two of these will keep you full and energized until lunchtime!

For this recipe, the only thing you'll need is a food processor! It doesn't have to be a super powerful one either. Actually, the one I used here is a very tiny one and the results were perfectly satisfying. If you have some ingredients getting stuck in the process, just scrape down the bowl of your food processor using a spatula and keep going until you reach the desired consistency.

Let's dive in!

Tips and Tricks:

  • If your food processor is a low power one like mine, I recommend you soak your dates in water after you've pitted them for about 15 minutes. Dry them with a kitchen towel before you put them in the food processor. This will make your dates softer and your mixture easier to blend.

  • If your mixture ends up being too dry, add a couple of drops of water or oil. Both will help bind the ingredients into a paste. I personally prefer water for this particular recipe.

  • If somehow your mixture ends up being too oily, simply add some more oats. Start with 1 tbsp and work your way up if needed.

  • You'll know you have the right consistency when the mixture feels like a sticky paste in your hands. You can make this very smooth by blending it longer or leave it chunkier. I prefer a little bit of a bite so I stopped before it became too smooth.

  • I used only 1 tbsp of maple syrup but if the matcha is too bitter tasting for you, feel free to add more.

  • I chose to roll the bars in desiccated coconut because I find them more visually pleasing this way. While some of the coconut will stick to the bars, some will definitely fall off so if you want yours to be less messy, you can add the same amount of desiccated coconut in the mixture itself.

  • You may want to use gloves while shaping and flattening these bars. Matcha powder mixed with coconut oil will create a green oil residue on your hands during shaping if you decide to use your bare hands.

  • For a more intense coconut flavour, you can put desiccated coconut both in the mixture and roll the bars in it afterwards.

  • You can also make balls with this recipe or experiment with other shapes.

  • These bars can be stored in an airtight container in the fridge for up to a week!

Another reason why I love this recipe is that you can wrap them individually in baking parchment and tie them up with a cute ribbon or a string for a more rustic look like I did in the picture down below so the desiccated coconut stays in place. These can be gifted to loved ones or can make perfect transportable healthy snacks for the whole family!

To be perfectly honest, I did not do a great job at wrapping these and I was running out of baking parchment that day but I'm positive most of you will do a much better job at it.

Bon Appétit!






3/4 cup of rolled oats

10 medium sized dates, pitted

1/2 cup of sunflower seeds

1 tbsp matcha powder

1 tbsp maple syrup

1/4 cup of hemp seeds

2 tbsp of melted and cooled coconut oil or vegetable oil of your choosing

1/2 cup of desiccated coconut


1. Put the dates, oats, seeds and matcha powder to the food processor, give it a quick pulse.

2. Add in the melted and cooled coconut oil and maple syrup, blend all until the mixture reaches a paste-like consistency and is sticking together when shaped. (If you're having trouble with consistency, check out the Tips and Tricks section of this post)

3. Transfer your mixture onto a baking tray lined with baking parchment. Flatten the mixture with the help of a rolling pin or with your hands, as thin or as thick as you want your bars to be. 4. Slice the flattened mixture horizontally and vertically, separating it into bars.

5. Sprinkle the desiccated coconut on top and roll the bars in it, pressing lightly enough for the coconut to stick.

6. Enjoy!