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Matcha Protein Bars: Workout Snack or Fancy Dessert

By Holly Darnell, RD

June 16, 2023

On the lookout for a new type of protein bar? This matcha-flavored protein bar fits the bill, for it looks and tastes uniquely delicious. And unlike that store-bought bar, this one is low in sugar and without any processed ingredients.

The macros are also excellent, with 30 grams of carbohydrates, 22 grams of fat and 10 grams of fat per bar. They can work as a pre-workout snack an hour or so before, or you may choose to eat after a workout. They’ll also yummy (and pretty!) enough to serve as a dessert, such as matcha chocolate squares.

Matcha Protein Bar Ingredients

The star ingredient is our Collagen Matcha Energizer, our newfangled collagen product with matcha and that became popular overnight. With its lightly sweetened matcha green tea flavor, it provides a little bit of caffeine, promotes healthy energy and helps relieve stress. Meanwhile, the collagen supports healthy hair, skin, nails, joints the gut.

Tahini is a staple of Middle Eastern and Mediterranean cuisine, and it’s made from ground sesame seeds. It’s part of the base of hummus and works well with the matcha flavor.

Oat flour also marries well with these flavors, and it helps promote a healthy heart and healthy cholesterol levels.

How to Make a Matcha Protein Bar

In the bowl of an electric stand mixer, add in tahini, almond milk, maple syrup, vanilla extract, Collagen Matcha Energizer, oat flour and sea salt. Mix on low until everything is incorporated.

If you don’t have a stand mixer, simply use a big mixing bowl and a hand mixer.

Scrape down the sides of the bowl and mix on medium speed. Add in brown rice cereal on low speed until combined. Mixture should be thick and fudgy, resembling a cookie dough consistency.

Line an 8x8 baking dish with parchment and press the dough evenly into the bottom of the dish.

Place the mixture into the 8x8 pan and flatten out. Cover the pan with plastic wrap and refrigerate for at least two hours, but it’s best when set overnight. 

Make the chocolate topping next. In a small saucepan, add chocolate chips and coconut oil. Place on medium heat and stir frequently until fully melted and combined. Pour over bars and use a spatula to cover evenly. Set back in the refrigerator for at least two hours.

Lift the bars out of the baking pan and set them on a cutting board. 

Slice into 10 long bars or 20 small squares. The matcha protein bars will last up to one week and need to be stored in an airtight container in the refrigerator.

Other Homemade Protein Bars

• Lemon protein bars

• Carrot cake protein bars

• Birthday cake protein bars

• Almond butter banana protein bars

• Blueberry macadamia protein bars

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.