Matcha Coconut Brownie Bars
These Matcha Coconut Brownie Bars are as nourishing as they are delicious!
They’re no bake, gluten free, refined sugar free, vegan friendly, and have a protein boost!
Made with healthy fats, and whole food carbs like medjool dates, which are packed with potassium, magnesium, and fiber
The decadence with each bite makes you feel like you’re indulging in a sin-worthy dessert!
They can totally pass as a festive treat due to their vibrant color!
Although, they’re definitely an anytime treat!
They’re refreshing straight from the freezer on a summer day, or just comforting as you sink your teeth into that melt-in-your-mouth brownie dough texture
Why You’ll Love These Key Lime Pie Cheesecakes
- They’re completely no bake
- They satisfy your sweet tooth while nourishing you with whole food ingredients
- They’re gluten free, refined sugar free, completely vegan
- They’re incredibly refreshing to pull out the fridge or freezer on a hot summers day!
- They’re customizable with different flavors in the coconut!
- Check out my Raspberry Coconut Brownie Bars HERE
The coconut matcha base uses @Ka’Chava Matcha all-in-one nutrition shake that supports all of you from head to toe! With 85+ superfoods, nutrients, and plant-based ingredients, including 25g of protein, pro & prebiotics, & digestive enzymes, this whole body meal is as much of a power house as it is delicious! code COLLEEN saves you site witde!
Serves: 18
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder, Or more cocoa powder
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Matcha coconut filling
- 1 3/4 cup coconut flakes
- 2 scoops @kachava matcha all-in-one nutrition shake – use code COLLEEN to save
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
Coating
How to Make Key Lime Pie Mini Cheesecakes
- If your dates aren’t soft soak them in hot water for 20 min
- Process all the brownie ingredients together until dough-like
- Press into a 9×5 loaf tin lined with parchment paper
- Set in the fridge while you prepare the next layer
- Process all the coconut layer ingredients together until the texture easily presses between your fingers
- Pour overtop brownie base and freeze at least 1 hour
- Melt your chocolate with coconut oil in 30 second intervals until smooth, stirring in between each time
- Slice into bars, dip in chocolate with a fork, and place on parchment paper
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Variations for Dietary Preferences
- Cacao Powder– or cocoa powder, or half it with chocolate protein powder for a protein boost
- Almond flour – can sub for oat flour in the brownie base
- Coconut oil – can sub for another neutral oil, such as algae oil or avocado oil
- Pure Maple Syrup – do not sub for a granular sweetener. You can sub for medjool date syrup, honey, or sugar free syrup if you prefer
- Matcha Protein Powder– feel free to sub any protein powder of your choice (about 6 tbsp worth)
- Or make it fruity! Check out my Raspberry Coconut Brownie Bars, which you can make using cherries, blueberries, strawberries, etc!
If you make these Matcha Coconut Brownie Bars I’d love to your thoughts! Or tag me on social media so I can see your creations!
Matcha Coconut Brownie Bars
Ingredients
Brownie Base
- Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder Or more cocoa powder
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Matcha Coconut Filling
- 1 3/4 cup coconut flakes
- 2 scoops @kachava matcha all-in-one nutrition shake – use code COLLEEN to save
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
Coating
- 1 cup Dark Chocolate
- 2 tsp Coconut Oil
Instructions
- If your dates aren’t soft soak them in hot water for 20 min
- Process all the brownie ingredients together until dough-like
- Press into a 9×5 loaf tin lined with parchment paper
- Set in the fridge while you prepare the next layer
- Process all the coconut layer ingredients together until the texture easily presses between your fingers
- Pour overtop brownie base and freeze at least 1 hour
- Melt your chocolate with coconut oil in 30 second intervals until smooth, stirring in between each time
- Slice into bars, dip in chocolate with a fork, and place on parchment paper