Quick and Easy Matcha Cocoa Bars

Quick and Easy Matcha Cocoa Bars

Remember to keep them in a relatively cold environment so they don’t get all sticky and messy.

Category Dessert, Snack
Compliance Level Kickstart, Lifestyle, Performance
Total Time 2 hours 20 minutes
Author Lianne Low


  • 9 oz Medjool dates pitted
  • 2 oz slivered almonds
  • 1 oz macadamias
  • 1.25 oz walnuts
  • 1/3 oz chia seeds
  • 1 oz shredded coconut
  • 1/3 cup raw cocoa powder
  • 2 tbsp cooking-grade matcha powder plus extra for dusting
  • 1 tbsp coconut oil
  • 1 tsp vanilla bean paste or 1 vanilla bean


  1. In a medium-sized frying pan, toast the nuts and shredded coconut until light brown. Set aside and let cool completely.
  2. In a food processor, add the Medjool dates, toasted nuts, and shredded coconut and pulse until fine and crumbly. Add the rest of the ingredients and pulse until the ingredients come together into a ball.
  3. Pour the mixture onto a baking mat and press the dough using your hands into a rectangle, about one inch thick.
  4. Place into the fridge to let it set for two hours.
  5. Cut up into the shape you desire. Note: If you’re rolling into balls, roll them up after pouring the mixture onto the baking mat, before placing them into the fridge.
  6. Lightly dust with more matcha powder, or cocoa powder if you prefer.
  7. To store, place a piece of parchment paper in between the bars or layers of balls to avoid sticking. Keep them in an airtight container in the fridge.
  8. Enjoy with a cup of tea!