How to Make No-Bake Matcha Coconut Protein Bars
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In a bowl, combine shredded coconut, protein powder, matcha, almond flour, and powdered erythritol.
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Add coconut extract and almond milk; stir until a dough forms.
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Press dough into a parchment-lined mini loaf pan (about 5x3 inches).
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Smooth the top evenly and chill in the refrigerator for 45 minutes.
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Remove and cut into 6 bars.
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Store bars in an airtight container in the fridge for up to 1 week.
Pro Tips for Perfect No-Bake Matcha Coconut Protein Bars
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of unsweetened shredded coconut, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store No-Bake Matcha Coconut Protein Bars?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze No-Bake Matcha Coconut Protein Bars?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for unsweetened shredded coconut?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.