These Matcha Coconut Bars are a no-bake treat that’s as nourishing as it is indulgent.
A chewy coconut base is infused with antioxidant-rich matcha and lightly sweetened with maple syrup, then finished in a crisp dark chocolate shell.
Packed with fiber, healthy fats, and plant-based energy, they’re a wholesome option for snacking or dessert.
Quick to make, freezer-friendly, and satisfying, they’re perfect for everyday clean eating.
Matcha Coconut Bars
Equipment
- 1 food processor
- 1 8×4-inch loaf pan (or similar small baking pan)
- Wax or parchment paper (enough to line the pan)
- 1 spatula
- 1 Small saucepan or microwave-safe bowl (for melting chocolate)
- 1 Sharp knife (for cutting bars)
Ingredients
- 2 cups 140 g unsweetened shredded coconut
- ¼ cup 50 g coconut oil
- ¼ cup 80 g maple syrup or honey
- 1 teaspoon matcha green tea powder
- Pinch of salt
- 1 cup 180 g dark chocolate chips
Instructions
- Prepare the Coconut Base Mixture: Place the shredded coconut, coconut oil, maple syrup (or honey if not vegan), matcha powder, and a pinch of salt into the bowl of a food processor. Blend the mixture on medium-high speed until the ingredients begin to break down and combine. You’re aiming for a sticky, slightly moist consistency that clumps together when pressed between your fingers. If the mixture looks too dry and crumbly, continue processing for another 30–60 seconds until the natural oils in the coconut are released and everything holds together nicely. This sticky texture is essential because it will allow the bars to set firmly later without falling apart.
- Line and Fill the Pan: Line a small loaf pan (about 8×4 inches) with wax paper or parchment paper, leaving some overhang on the sides to make removal easier later. Using a spatula, transfer the coconut mixture into the prepared pan. Spread it out evenly, pressing it down firmly into the corners and edges. For best results, press the mixture with the back of a spoon or the bottom of a flat glass to compact it well. This ensures the bars will have a uniform thickness and won’t crumble once cut.
- Chill Until Firm: Place the pan into the freezer and let the mixture chill undisturbed for about 2 hours, or until it has hardened completely. Freezing allows the coconut and coconut oil to solidify, creating a stable base that’s easy to cut into bars. Do not rush this step — if the mixture is even slightly soft, the bars will be difficult to handle and coat in chocolate later.
- Slice into Bars: Once the coconut base is fully set, lift it out of the pan using the paper overhang. Place it on a cutting board and peel away the paper. With a sharp knife, cut the slab into 8 even bars (or smaller bite-sized squares if preferred). Wipe the knife clean between cuts to keep the edges neat and prevent crumbling.
- Melt the Chocolate Coating: In a small saucepan or microwave-safe bowl, add the dark chocolate chips. If using the stovetop, place the saucepan over low heat and stir continuously until the chocolate is completely melted and smooth. If microwaving, heat in short 20–30 second bursts, stirring after each interval to prevent scorching. The chocolate should be glossy, lump-free, and fluid enough for dipping. Avoid overheating, as burned chocolate becomes grainy and difficult to work with.
- Coat the Bars in Chocolate: Using a fork or dipping tool, carefully lower each coconut bar into the melted chocolate. Turn it gently to ensure all sides are fully coated. Lift the bar out, allowing any excess chocolate to drip back into the bowl, then place it on a sheet of parchment or wax paper. Repeat with the remaining bars. If desired, drizzle a little extra chocolate over the top for a decorative finish, or sprinkle with shredded coconut or a dusting of matcha for garnish.
- Set and Serve: Once all the bars are coated, transfer them to the refrigerator and chill for about 20–30 minutes, or until the chocolate shell has completely hardened. The result should be a glossy, snappy chocolate coating encasing a soft, chewy, and flavorful coconut matcha filling. Serve immediately or store in an airtight container in the refrigerator for up to one week, or in the freezer for longer storage.
Notes
- No-bake, six-ingredient recipe makes preparation quick and simple.
- Shredded coconut and coconut oil create a chewy, rich base.
- Matcha powder adds vibrant color, earthy flavor, and antioxidants.
- Maple syrup provides natural sweetness without refined sugar.
- Dark chocolate coating adds a satisfying crunch and contrast.
- Bars are vegan and paleo-friendly, suitable for clean eating.
- Perfect for meal prep, snack boxes, or dessert platters.
- Freezer-friendly, making them easy to store and enjoy later.
Chef’s Secrets for Best Results
For the smoothest preparation, always use finely shredded, unsweetened coconut — large flakes won’t blend into a cohesive mixture as well.
When processing the base, patience is key; allow the food processor to run long enough so the natural oils are released, which helps the mixture hold together without extra binders.
Choosing a high-quality matcha powder also makes a big difference — ceremonial or latte-grade matcha will give you vibrant green color and a cleaner flavor.
Lastly, melt chocolate gently over low heat or in short microwave intervals to keep it glossy and smooth.
Serving Suggestions and Pairing Ideas
These bars are delicious on their own, but they can also be served as part of a larger dessert platter with fresh berries or tropical fruit for a refreshing contrast.
For a tea-time treat, pair them with a warm cup of matcha latte or jasmine tea.
If serving after dinner, arrange the bars with other small chocolate bites or truffles for an elegant, shareable dessert board.
You can even cut them into smaller bite-sized squares to make them perfect for parties, lunchbox treats, or meal-prep snack boxes.
Storage Tips for Longer Freshness
Store the finished bars in an airtight container lined with parchment paper to prevent sticking.
In the refrigerator, they’ll stay fresh for about one week, making them ideal for weekly meal prep.
For longer storage, keep them in the freezer for up to one month — just let them sit at room temperature for a few minutes before enjoying so the coconut filling softens slightly.
Avoid leaving the bars at room temperature for too long, especially in warmer climates, since the chocolate shell and coconut oil can soften or melt.
Frequently Asked Questions
1. Can I use sweetened coconut instead of unsweetened?
Yes, but it will make the bars significantly sweeter. If you use sweetened coconut, consider reducing the maple syrup to balance the flavor.
2. What type of chocolate works best?
Dark chocolate is recommended because it pairs beautifully with the earthy notes of matcha and keeps the bars less sweet.
However, semi-sweet or even dairy-free milk chocolate can also be used if you prefer a milder taste.
3. How do I keep the bars from crumbling?
If your mixture feels too dry, simply process it a little longer to release more natural coconut oils. You can also add an extra teaspoon of coconut oil to help bind everything together.
4. Can I make these bars nut-free?
Yes! This recipe is naturally nut-free. If you want to add more texture or richness, you could stir in sunflower seeds, pumpkin seeds, or hemp hearts instead of nuts for an allergen-friendly boost.
5. Do these bars contain caffeine from matcha?
Yes, matcha does contain a small amount of caffeine, but it’s generally much lower than coffee.
The natural amino acid L-theanine in matcha helps create a calm, focused energy, making these bars a great afternoon pick-me-up without the jitters.
