These No-Bake Vegan Matcha Coconut Bars are the perfect refreshing treat for hot summer days! They’re easy to make and use healthy, whole food plant-based ingredients and minimal sweetener compared to most desserts (agave nectar is my favorite to use in this recipe). Most importantly, they are a cool and energizing snack that you can enjoy without turning on the oven!
Recipe Tips and Customizations
- Store any leftover bars in an airtight container in the freezer for up to 2 weeks. Let them sit at room temperature for a few minutes before serving to soften slightly.
- Adjust the sweetness to your liking by adding more or less maple syrup.
- Substitute the almond flour with oat flour and the cashews with soaked sunflower seeds or silken tofu for a nut-free version.
- Mix in some chia seeds or hemp seeds to the base for an extra nutritional boost.
- To drizzle the chocolate, I used an 8″ piping bag and Wilton tip 3. For a heavier amount of chocolate, you can also use these bottles.
- You can store the bars in an airtight container in the refrigerator for up to one week, or in the freezer for up to for up to three months. Let them sit at room temperature for a few minutes before serving to allow them to soften slightly.
Healthy No-Bake Vegan Matcha Coconut Bars
Ingredients
For the Base
- 1 cup almond flour
- 1/2 cup shredded coconut
- 1/4 cup coconut oil melted
- 2 tbsp maple syrup or agave nectar
- 1/4 tsp salt
For the Matcha Layer
- 2 cups cashews soaked in hot water for at least 1 hour
- 1/2 cup coconut cream you can buy coconut cream or just use the thick part from a can of full-fat coconut milk
- 4 tbsp coconut oil melted
- 2 tbsp maple syrup or agave nectar
- 4 tsp matcha powder
- 2 tsp vanilla extract
- 2-3 tbsp water if needed to blend
For the Topping
- 1/4 cup melted vegan dark chocolate chips optional, for drizzling
- 1 tsp coconut oil
- shredded coconut or matcha powder for garnish
Instructions
- Line an 8×8-inch baking pan with parchment paper or prepare with non-stick spray.
- In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, and salt. Mix until well combined.
- Press the mixture firmly and evenly into the bottom of the prepared baking pan. Place in the freezer while you prepare the matcha layer.
- In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, melted coconut oil, maple syrup, matcha powder, and vanilla extract. Blend until smooth and creamy. If the mixture is too thick, add 1-2 tablespoons of water, a little at a time, to help blend.
- Pour the matcha mixture over the chilled base, spreading it evenly.
- Place the baking pan back in the freezer for at least 2 hours, or until the bars are firm.
- In a microwave-safe bowl, combine the vegan chocolate chips and coconut oil. Microwave in 15-20 second intervals, stirring after each interval, until the chocolate is fully melted and smooth. This usually takes about 1-2 minutes total.
- Drizzle the bars with melted dark chocolate using a piping bag, bottle, or spoon and sprinkle with shredded coconut or a light dusting of matcha powder, then cut into squares.
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