Matcha Protein Ice Cream Bars

July 26, 2015 by Leanne Vogel November 2, 2018

Bars of dairy-free matcha protein ice cream drizzled with dark chocolate. Completely vegan, gluten-free and sugar-free.

Ingredients

Wet Ingredients

• 1 cup (1 can) full-fat coconut milk, cream only or coconut cream
• 1/2 cup smooth no sugar almond butter or sunflower seed butter
• 1/4 teaspoon alcohol-free stevia
• Zest from 1 lemon

Dry Ingredients

• 125 grams (1 1/2 cups approx.) Vanilla Genuine Health fermented vegan proteins+
• 2/3 cup ground almonds or hemp hearts
• 2 tablespoons matcha powder

Extras

• 2 oz. sugar-free dark chocolate, melted
• 2 tablespoons hemp hearts

Instructions

1. To remove the cream from the coconut milk, place can in the fridge for at least 24 hours (I like to keep a couple of cans in the fridge for quick access). Flip upside down, open with a can opener drain out the liquid, leaving you with the coconut cream.
2. Add wet ingredients to a large bowl. Stir to mix. Set aside.
3. Add dry ingredients to a small bowl. Whisk to combine fully. Drop into the wet mixture and stir with a large spoon until fully incorporated. The mixture should be like dough, you may have to mix with your hands.
4. Line a 13×9 pan with parchment paper draping from all sides. Press the dough into the pan and spread evenly. Place in the freezer for 2 hours.
5. Remove from the freezer and cut into squares. Drizzle each individual with melted chocolate and sprinkle with hemp hearts. Serve immediately, or right from the freezer.

Notes

Keep Nut-free: use the sunflower seed butter and hemp heart recommendations above.

Stevia: if you don’t like stevia, feel free to use your favorite sweetener here. Vanilla Genuine Health fermented vegan proteins+ is lightly sweetened with stevia, so there’s a bit of sweetness coming from it already.

Nutrition Information Per Serving