A tasty, healthy, and satisfying snack to ward off morning hunger cravings.
If you’re one of those people who never seems to have time for breakfast in the mornings (let’s just blame the snooze button), this recipe is for you.
Because these ginger matcha protein bars are filled with satisfying protein, they give you lots of energy and will curb those morning tummy growls. They’re the perfect “grab and go” breakfast, and also make a great snack to toss in your bag and take with you for the day.
Besides keeping hunger pains at bay, these ginger matcha protein bars will keep you alert, focused, and awake throughout your morning because of the matcha tea powder. Matcha has caffeine, but also contains L-theanine (an amino acid that helps balance the caffeine out), which means it doesn’t cause a “crash” and won’t get you all jittered up the way coffee does.
Matcha powder also has a few special components that make it unlike any other tea. It helps to battle against a wide variety of health issues, such as diabetes, stroke, Alzheimer’s disease, and some types of cancer. It’s also a big calorie-burner and helps with digestion, boosts your immunity, and detoxifies your body.
These ginger matcha protein bars are made from a raw vegan paleo recipe, and are nut- and gluten-free. So, bottom line: they’re super good for you!
Ginger Matcha Protein Bars RecipePublished: 2016-12-09
- 1 cup shredded coconut
- 1/2 cup raw pumpkin seeds
- 1/2 cup ground flax
- 1/4 cup hemp seeds
- 1/2 cup dried apricots
- 2 scoops pea protein
- 1/4 cup coconut butter
- 2 1/2 tablespoons Epic Matcha green tea powder
- 1/4 teaspoon pink Himalayan sea salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground ginger
- 2 tablespoons honey
- A few dashes of nutmeg
- 2 pieces chopped ginger chews (optional)
- 1/4 cup shredded coconut (optional)
- 2 tablespoons coconut sugar (optional)
- In a food processor, add all your ingredients together except for the matcha powder, and blend everything into a fine texture.
- When all ingredients are blended, add the matcha powder to the mixture.
- On a cookie sheet lined with wax or parchment paper, flatten the mixture into logs.
- If you’re going to be adding a topping, mix it and sprinkle over the logs, pressing firmly.
- Refrigerate the logs for 30 minutes, and then cut into squares or bars.
- Wrap the bars in wax paper individually, and they’ll last up to a week this way in your refrigerator. You can freeze them too, but put them in
- Enjoy them!
plastic bags as well as the wax paper if you choose to do this!
Yield 8–12 bars