These matcha protein bars are an easy no-bake snack that’s lightly sweet, satisfying, and packed with protein. They have a soft, chewy texture from almond butter and maple syrup, and the earthy matcha flavor balances the sweetness perfectly. They’re also easy to make vegan and paleo!
If you enjoy matcha and need a quick snack or post-workout treat, these bars are perfect to keep in the fridge. They come together in just a few minutes and only require a handful of simple ingredients.
The chocolate topping adds a rich contrast to the matcha base and makes them feel a little more like a dessert than a protein bar. They’re great straight from the fridge and perfect for meal prep.
These matcha protein bars aren’t exactly St. Patrick’s Day-themed, but they are green, so they felt like a good recipe to share this time of year. If you want something that’s a bit more traditional, these Baileys Brownies are my favorite!
Do They Taste Like Matcha?
Most definitely! These are for matcha lovers.
Just like the Matcha Granola I recently posted, you probably shouldn’t make these unless you enjoy matcha. The same goes for most of my matcha desserts.
They have a mild earthy flavor with a slightly grassy note. In this recipe, the almond butter and maple syrup soften the matcha flavor so the bars taste smooth, lightly sweet, and not bitter.
If you’re new to matcha and curious about the flavor, I also wrote a full post explaining what matcha tastes like.
Ingredients
Scroll down for the full recipe. These are just a few notes on select ingredients.
- Almond butter – you need to use the natural kind with just nuts and salt. If it’s very runny, you may need a bit more oat or coconut flour. I don’t recommend using something like walnut butter or pistachio butter because their flavors would clash with the matcha. Peanut butter is also too strong here. Macadamia butter would actually taste great, but it’s quite expensive for a protein bar recipe. Cashew butter would probably work, though I haven’t tested it.
- Maple syrup – adds sweetness and helps bind the bars together. If you don’t want to use that, you need to use another sticky, liquid sweetener. I think honey would be overpowering. Brown rice syrup would probably work fine.
- Protein powder – different protein powders absorb liquid differently, so you may need to adjust the flour slightly. More on this below!
- Oat or coconut flour – helps firm up the bars. Start with the smaller amount and add more only if the mixture feels too sticky. Or use more protein powder!
Protein Powder Type
I tested these matcha bars with these brands of protein powder, and they all came out great. Please remember that if you use a protein powder that doesn’t taste good, your bars won’t taste good. If your protein powder is gross, then these bars will also be gross.
Make Ahead And Storage
Store the bars in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze for up to 3 months. Let them thaw at room temperature for about 10–15 minutes before eating.
Because these bars contain maple syrup and nut butter, they soften a bit at room temperature, so they’re best stored in the fridge.
- Use a kitchen scale for the most accurate results.
- If your almond butter is very thick or dry, you may need to add a tiny splash of vanilla extract at a time until the mixture softens. It shouldn’t be crumbly.
- Adjust the oat flour as needed – different protein powders absorb liquid differently, so you may need slightly more or less.
- Use parchment paper – this makes shaping the bars much easier.
- Protein Cookie Dough – a quick no-bake snack made with just a few ingredients. It’s creamy, satisfying, and perfect when you need a fast protein boost.
- Protein Powder Mug Cake – a single-serving chocolate cake you can make in minutes. It’s a great high-protein dessert when you want something warm and chocolatey.
- Protein Brownies – ultra fudgy brownies that taste like the real thing but include a boost of protein.
- Chocolate Peanut Butter Protein Bars – easy no-bake bars that are rich, chocolatey, and perfect for meal prep.
Matcha Protein Bars
Servings 8
No-bake matcha protein bars made with almond butter, maple syrup, and vanilla protein powder. A quick, healthy snack with a rich chocolate topping.
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Mix all the bar ingredients, using 1/4 cup oat flour, together in a medium mixing bowl. Oat flour absorbs moisture gradually, so letting the mixture sit for about 2–5 minutes can help the dough firm up slightly. This can make the bars easier to shape and prevent them from feeling a bit sticky. If it seems a bit too wet, gradually add more flour.
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The bars should be about 1/3” thick. You can just form the dough into a square on a piece of parchment paper. Or you can use 2/3 of a 9”X5” loaf pan.
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In a small saucepan or pot, melt together the chocolate and coconut oil over low heat, stirring frequently, until totally smooth.
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Spread over the bars.
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Place in the fridge for about 20 minutes or until firm enough to cut.
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Cut into 8 bars. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Let them thaw at room temperature for about 10–15 minutes before eating.
- Vegan/paleo/dairy-free – ensure your protein powder and chocolate fit your diet. For paleo or grain-free, use coconut flour instead of oat flour.
- I used Dr. Murray’s 3-Seed Vanilla Protein Powder. How much flour you’ll need depends on the exact brand of protein powder you use. They all absorb liquid differently.
- If using coconut flour, start with 2 teaspoons, mix the dough, and then let it sit for 2–3 minutes. Coconut flour keeps absorbing moisture, so the mixture will firm up as it rests. If it still seems too soft, add 1–2 teaspoons more.
- I used ceremonial matcha in these photos. Many culinary matcha powders are duller in color, so your bars may look less bright green and slightly more brownish.
- Nutritional information calculated based on a yield of 8 bars. The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Calories: 294.3kcalCarbohydrates: 24.6gProtein: 11.7gFat: 17.5gSaturated Fat: 3.6gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 7.7gCholesterol: 13.8mgSodium: 93.6mgPotassium: 280mgFiber: 2.7gSugar: 15.9gVitamin A: 187.7IUCalcium: 140.8mgIron: 1.7mgNet Carbs: 22
