Matcha Energy Bars

 Vegan, Gluten Free, Refined Sugar Free = Guilt Free.

No Bake Bars
Prep Time: 15 minutes



  • 1 cup almonds you can replace with any alternative nut

  • 1 cup cashews you can replace with any alternative nut

  • 5 pitted medjool dates

  • 8 dried apricots

  • 2/3 jar coconut manna aka coconut 'butter' note this is NOT coconut oil, but pureed coconut meat (see picture attached for the one i use)

  • 2 tsp matcha powder

  • 1 tbsp pumpkin seeds (you can also add hemp seeds for protein/omega3) optional

  • 1/3 tsp salt


  1. Put the almonds, cashews, apricot, salt, and whatever seeds you want to include into the food processor. 

  2. Pulse and then blend everything until it becomes sticky and into a pulp

  3. Transfer to a baking tin (I use a 9x9 tray lined with parchment paper) 

  4. Press down firmly so it forms the base

  5. Warm up the coconut manna (you can put the jar into a bowl of hot water and let it soften, or I use a knife to scoop out the content and then soften in a pan over the stove) - see picture for the brand I use. But you can use any. 

  6. Soften so it is creamy, let it cool slightly and then stir in 2 tsp of matcha powder

  7. Stir until the matcha is evenly dissolved into the mixture

  8. Now pour the matcha mixture over the base, spread evenly and then place the whole thing into the freezer for 1-2 hours to firm up.

  9. Defrost before eating - you can cut them into individual slices and store them in the fridge or freezer.