Super easy to put together. Delicious and nutrient dense ingredients with a sprinkle of marbled white chocolate on top!
Matcha-Infused Energy Bars
Bettina Campolucci Bordi
8-10 bars
10 minutes
1 hour
They come with a warning! You won't be able to keep them in the fridge for long because they are that good.
Ingredients
For the Energy Bars
- 100g rolled oats (or ground almonds)
- 30g hemp seeds (or chia seeds)
- 10g OMGTea matcha
- 2g cinnamon (optional)
- 1g salt
- 120g almond butter (or cashew butter)
- 80g maple syrup
- 5g vanilla extract or powder
- 25g unsweetened shredded coconut (optional)
- 40g chopped nuts (almonds cashews or walnuts)
- 30g cacao nibs or mini dairy-free chocolate chips (optional)
- Lime zest
For the Matcha White Chocolate Icing
- 100g vegan white chocolate, chopped
- 1 tbsp (15g) coconut oil
- 1 tsp (2g) matcha powder
Directions
Mix the rolled oats, almond flour, hemp seeds, matcha powder, cinnamon, and salt in a large bowl.
Combine the almond butter and maple syrup.
Pour the wet mixture over the dry ingredients and stir until fully combined. If too dry, add 15–30ml plant milk or water.
Fold in the shredded coconut, chopped nuts, and cacao nibs (if using).
Press the mixture evenly into a parchment-lined baking dish. Smooth the top with a spatula and refrigerate for at least 1 hour until firm.
Prepare the Matcha White Chocolate Icing
Melt the vegan white chocolate and coconut oil together using a double boiler or in the microwave in 20-second intervals, stirring between each.
Once fully melted, sift in the matcha powder and mix well until smooth and evenly coloured.
Let the icing cool slightly before pouring over the chilled bars. Spread evenly and return to the fridge for 15 minutes until set.
Slice into bars and enjoy! Store in an airtight container in the fridge for up to a week.
