Matcha protein bars that are plant based, dairy free and vegan friendly.
As much as I love my Pulsin protein bars, with their natural proteins on hand making my own homemade versions is one of my favourite past times! I love coming up with quirky combinations, experimenting with flavours and textures.
I’m obsessed with all things Matcha at the minute so these protein bars appease on every level. Beautifully bright, coated in chocolate, a little chewy yet melt in the mouth at the same time, and super duper satisfying.
I still haven’t quite gotten myself accustomed to drinking Matcha tea. I should really try whipping up my own Matcha latte which I’m sure would be WAY more palatable. I haven’t ordered one out as the vast majority of non dairy milks on offer are usually heavily sweetened with sugars that just don’t sit well with my tummy. If you follow me on social media you will know that I have been following the LOW FODMAP diet in an effort to heal my stomach or least massively reduce my symptoms. Basically I am now that person that asks the barista to look at the carton of milk before making my coffee drinking decision.
Matcha Plant Based Protein BarsPrint Recipe
- 160g @pulsinandbeond pea protein
- 80g @meridianfoods smooth cashew butter
- 10 - 15g matcha powder
- 1 tsp vanilla extract
- 110g honey or maple syrup @meridianfoods
- 30g @drcoys coconut flour
- 250ml water
- FOR THE COATING
- 180g Pulsin no sugar added chocolate drops dark chocolate
- 1 tbsp (14g) coconut oil
- Hemp seeds and chopped pistachios (optional)
Blend together all ingredients in a food processor.
Place into an 8 inch square tine that has been lined with baking paper. Allow to set in the freezer for 2 hours.
Slice into 12 - 16 squares.
Melt chocolate with coconut oil in a large 2 litre jug with a wide base in the microwave.
One at a time place the bars into the melted chocolate.
Coat and then remove with a large spoon. Transfer to a fork, tap off excess chocolate and return to a plate or tray lined with baking paper.
Sprinkle with hemp seeds and some chopped roast pistachios or whatever your heart desires.
Store in the fridge for up to two weeks or at room temperature for one week in a seal tight container. You can also freeze them for up to one month.
Matcha in things like protein bars, smoothie bowls and oats I actually love! So I’m on the right path! So why am I even bothered about introducing it into my diet a little more frequently?
- It has the highest antioxidant rating above any food.
- The high concentrations of amino acid L-Theanine mean if offers a potential calming effect while at the same time allowing you to remain alert!
- The same amino acid also increases serotonin and dopamine which enhance mood, improve memory and promote better concentration.
- Potentially increased energy and endurance levels without the usual effects of stimulants due it’s unique combination of nutrients.
Pass the Matcha protein bars… most definitely worthy enough to slot into the breakfast category!