Healthy Matcha Green Tea Fudge Protein Bars

Healthy Homemade Matcha Green Tea Fudge Protein Bars - Healthy Dessert Recipes at Desserts with Benefits

These Healthy Homemade Matcha Green Tea Fudge Protein Bars are incredibly unique and totally healthy — packed with quality protein, healthy fats and all natural goodness, these sweet and fudgy treats are surprisingly filling and 100% nutritious!  Plus, they’re no bake and super easy to make.  Oh, and they’re naturally green too (no artificial food coloring here!)

Healthy Homemade Matcha Green Tea Fudge Protein Bars - Healthy Dessert Recipes at Desserts with Benefits

Yes, I know a green protein bar is a really weird concept to wrap our heads around, let alone eat…  but you gotta admit, it’s pretty fascinating  😉  And once you think about it, people eat green sweets all the time!  Like green Lucky Charm marshmallows and green Fruit Loops…  or Granny Smith apples and kiwis, for those who eat au naturel.

I mean, look at those chocolate drizzles.  A generous drizzling of chocolate can make anything taste better, and it sure did the trick here.  I don’t even like matcha and I loved these protein bars!  Fun, easy, healthy — these are the perfect treats to keep on hand for long and busy days.  Or any day at all, really.

I genuinely love love love my Abnormal Psychology class, but I really looked forward to it being over so I could eat one of these green things  😉

Healthy Homemade Matcha Green Tea Fudge Protein Bars - Healthy Dessert Recipes at Desserts with Benefits

To be honest, I was just making these protein bars for myself…  I wasn’t planning on posting the recipe.  There are so many health benefits to organic green tea and matcha, so I try to incorporate them into my diet any way possible.  Unfortunately, it’s hot here in Arizona so I don’t like drinking tea (plus, my heart belongs to iced coffee), and I’m not a big fan of green tea supplements.

But when I posted these pictures on my Instagram …

Healthy Homemade Matcha Green Tea Fudge Protein Bars - Healthy Dessert Recipes at Desserts with Benefits  Healthy Homemade Matcha Green Tea Fudge Protein Bars - Healthy Dessert Recipes at Desserts with Benefits

… I got more likes than ever before and I promised to post the recipe.

Healthy Homemade Matcha Green Tea Fudge Protein Bars - Healthy Dessert Recipes at Desserts with Benefits


So here it is!

Healthy Matcha Green Tea Fudge Protein Bars (low sugar, low fat, gluten free, vegan)

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 10 protein bars

Serving Size: 1 protein bar

Calories per serving: 130

Fat per serving: 5g

Healthy Matcha Green Tea Fudge Protein Bars (low sugar, low fat, gluten free, vegan)

These Healthy Homemade Matcha Green Tea Fudge Protein Bars are incredibly unique and totally healthy -- packed with quality protein, healthy fats and all natural goodness, these sweet and fudgy treats are surprisingly filling and 100% nutritious! Plus, they're no bake and super easy to make. Oh, and they're naturally green too (no artificial food coloring here!)



  1. Line an 8 inch brownie pan with parchment paper both ways, set aside.
  2. In a stand mixer bowl with beater attachment, add the almond butter, milk, stevia and lemon flavor. Mix on low speed.
  3. In a small bowl, whisk together the protein powder, oat flour and matcha powder. Slowly add this to the mixing stand mixer.
  4. Mix until the mixture is even, scraping down the sides of the bowl if necessary. It should have a texture like cookie dough.
  5. Scoop the mixture into the prepared pan and flatten the surface with a rubber spatula or pastry roller.
  6. Tightly cover the pan with plastic wrap and refrigerate overnight.
  7. The next day, slice the protein bars and drizzle them liberally with chocolate. Serve!
  8. To store, place the protein bars on a plate and wrap tightly.


*The lemon flavor just brightens up the matcha flavor. You can use almond flavor instead too. If you omit this, simply increase the amount of chocolate!

**Do not use whey protein! The mixture will be gooey and will not solidify.

This recipe is: low fat, low sugar, high fiber, high protein, gluten free and vegan!

I made these protein bars three times — once with raw almond butter and twice with roasted almond butter (both ABs have no sugar/salt/oil added).  The protein bars made with the roasted almond butter definitely tasted better, it helped take away the matcha’s bitterness and it added a stronger, richer flavor.  If you don’t want to use almond butter you can use any other neutral nut butter you like, such as walnut butter, cashew butter, macadamia butter, etc…  not peanut butter.  The same goes with these other nut butters — roasted will taste better!  If you want to use raw, though, just add more chocolate to the recipe  😉

Also, if you’re a matcha newbie (or if you’re just not a fan of matcha flavor, like me), I would recommend using 4oz of chocolate and coat the bars completely.

I used Theo 70% Cacao Chocolate because it’s organic, non-GMO and fair-trade.  But if you wanted to make these protein bars sugar free, use sugar free dark chocolate.  To make things simpler you could just mix in some mini dark chocolate chips into the protein dough and skip the annoying chocolate-melting part (or am I the only one who thinks that?)

Wow, all this talk about chocolate is making me hungry.  So while I go to grab one of these protein bars out of my fridge, check out the nutrition label:

Healthy Homemade Matcha Green Tea Fudge Protein Bars - Healthy Dessert Recipes at Desserts with Benefits

I didn’t include the chocolate in the nutrition label because I provided so many options…  2oz or 4oz of melted chocolate, sugar free chocolate for a sugar free option, and mini chocolate chips.  And honestly, the next time I make this recipe I’m going to go for the mini chocolate chips.  While the drizzled chocolate makes the protein bars look much more appealing, chocolate chips are easier to add to the protein dough and I like the crunch!

This is a nutrition label I feel good about, and the ingredient list makes it that much better.  No high fructose corn syrup, no artificial flavorings or food dyes, no preservatives, no starches, no bad stuff.  Just good wholesome organic ingredients that are good for the body and the earth!

But really now, it’s just damn tasty and it makes our taste buds happy  😉

Healthy Homemade Matcha Green Tea Fudge Protein Bars - Healthy Dessert Recipes at Desserts with Benefits


Like this recipe?  Then you’ll LOVE the DIY Protein Bars Cookbook!  With 48 dessert-like protein bar recipes, full-color pages and photos for every recipe, you’ll never think twice about buying protein bars from the store again.  See this page for more information on the book, including the Table of Contents, some sneak peaks and sample images.

DIY Protein Bars Cookbook – Jessica Stier of Desserts with Benefits

Order it from Amazon here!

74 comments on “Healthy Matcha Green Tea Fudge Protein Bars

  1. They look absolutely addicting)) Jessica, how do you think, is it possible to substitute almond butter with smth else? Or they won’t hold together in this case?

    • Irina-
      Aww thanks!! You can substitute the almond butter with any nut butter you like, such as walnut butter, cashew butter, macadamia butter, etc. Any nut butter will work (except peanut butter, because the flavor will overpower the matcha), but for the best flavor, I recommend using roasted over raw.
      I wouldn’t recommend omitting the nut butter because the protein bars won’t hold together and they won’t be as fudgy :)

  2. This looks interesting but wondering if it is gluten free

  3. any way to make this without grain and upping the protein still? do you think more protein powder would work? or maybe some almond flour?

    thanks for another great recipe!
    i just bought some matcha tea too! mind-reader!

    • Zosia-
      WOW perfect timing! What are the odds that this recipe would come along right after you bought some matcha? :)
      You can try using other flours to replace the oat flour. I haven’t tried it, but I think almond flour might work! As long as the mixture looks like the dough in the Instagram pic it should be perfect. Hope you like the recipe!

  4. Are protein powders interchangeable? I have vanilla and chocolate whey protein and plain egg white protein. Do you think any of these would work in this recipe?

    • Karen-
      Like Zosia said above, whey protein powder and egg protein powder cannot replace the brown rice flour. I’ve tried it SOOO many times but every batch ends up being a total failure. It gets really gooey and sticky and just plain weird! :( I think the brown rice protein powder works because of the fiber content, which helps bind the mixture.

  5. KAREN: She write right in the recipe, “**Do not use whey protein! The mixture will be gooey and will not solidify.”

    I have made some of her protein bars and the ones I have found that worked are only vegan protein powders, so brown rice, hemp, a mix (so SunWarrior blend or Vega), which include pea, cranberry, rice, hemp proteins.

    • Zosia-
      Good to know that hemp protein and Vega both work in here! I’ve always wondered if Vega would work because I have that in my pantry, but I’m scarred by all those failed whey protein batches to actually try it out 😉

    • Good to know that hemp works as well since that is generally what I have on hand. You don’t think I’ll have to adjust it at all, do you?

  6. Bridget @ The Road Not Processed

    This looks really awesome, I need to make this soon :3

  7. You honestly make the best recipes! Everything you post looks incredible!

  8. I just found your website and love so many of your recipes! This one looks delicious! I was wondering if the brown rice protein powder is a complete protein?

    Also, I’m allergic to tree nuts, is there anything besides another nut butter that I could sub for the almond butter? Hopefully I’ll be able to try these matcha bars! Thanks!

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  10. ~ I definately want to try this recipe! I am not a big fan of Stevia, do you have another suggestion for sweetening these?

    • Megsie-
      You can try using a packeted sweetener instead, like Truvia. I would add 12 packets at first, give the dough a taste, and add more if you feel like it needs it. Just know that matcha is very bitter so you will likely need to use more sweetener :)
      I wouldn’t recommend liquid sweeteners, like honey or agave, because they will make the dough to moist and the bars won’t hold together.
      Hope you like the protein bars!!

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  12. Alicia Nuszloch

    THANKS for this recipe, these bars look so delicious, loved the color that the matcha gives them.

    Keep bringing more sweetheart


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  15. Hello,

    I just found this blog, and IT IS AMAZING!! I want to try so many recipes, but a lot of the ingredients I cannot find where I am living. What other things can I replace for these ingredients: Stevia Extract and Oat Flour. I have protein powder without whey, would that be okay to use?

    Thanks so much!! And keep up the great work! :)

    • Polly-
      I’m so glad you found my blog! :)
      It’s going to be hard to replace the Stevia Extract, but you can try using packeted sweeteners meant for coffee instead (such as Truvia). Since matcha is very bitter, you need to use a lot more sweetener to overpower that, so I would recommend using about 16-18 packets of sweetener. Give the “dough” a taste and add more if you feel like it needs it. Otherwise, just coat more chocolate over the protein bars :)
      It’s also going to be hard to replace the Oat Flour because the flavor is neutral and it doesn’t require baking, like Whole Wheat Flour. If you have access to oats (instant oats or basic rolled oats) just blend some in a blender or food processor until it’s flour-like and use that :)
      I hope this helps. If you try out the recipe I hope you LOVE it!!

  16. Looks great! I bought a BUNCH of matcha powder and I’m trying to find recipes to use it all! Glad I came across your link on pinterest! 😀

  17. Oh I forgot to add, how long can you keep these out? Do they go bad quickly? I would love to make a big batch once I perfected the recipe but I don’t want it to go to waste if it spoils quickly.

    • Justine-
      They can stay out for a couple hours before they get a little too soft and fudgy. It’s best to eat them straight from the fridge.
      You could also freeze each individual bar wrapped in plastic wrap or a sandwich baggie and take them out a few hours before eating.
      When they’re stored in the fridge, they’ll keep for about 2 weeks tops :)
      Hope you like the protein bars!!

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  20. I didn’t listen, and I used whey.The flavor was outstanding however:-) I’m guessing I can use hemp protein instead of rice? I will definitely attempt these again.Thank you

    • Margo-
      Haha, yeah… whey just doesn’t work the same, sadly :(
      I can’t tell you how many batches I’ve tried making with whey and nothing works!
      I’ve never used hemp protein powder so I can’t be sure… I’ve only have luck with brown rice protein so I’m hesitant to make any changes. If you try the recipe using hemp, I hope it works!! :)

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  22. Hi. I thought I followed the recipe and when I pulled out my pan this was mush and didn’t solidify..did I do something wrong? Also my mix before putting into the pan didn’t look nearly as thick as yours did. I left out the stevia and used whole wheat flour instead or oat flour..was that wrong? Pls help! I really was looking forward to these and thought it was super simple.

    • Jenn Park-
      Whole wheat flour should work just fine in place of the oat flour (it’ll just taste a little different). Did you use whey protein? Whey, casein and egg white protein powders don’t work in this recipe.
      Just let me know! :)

    • Two more questions… How much is a scoop? And can I still omit the stevia? And add equal amounts of honey to replace it?

    • Jenn Park-
      I’m not sure how much one scoop is, but 168g/8 scoops should be 1+1/4 cups lightly packed.
      I wouldn’t recommend omitting the stevia because they will be bland and slightly bitter (matcha is very bitter alone!). The stevia in the recipe has the sweetness of ~1 cup of sugar, so you’d probably need ~3/4 cup of honey to add the same amount of sweetness. However, the honey will add too much moisture/liquid to the recipe and the bars won’t solidify.

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  25. I know others have asked about the appropriate type of protein powder, but mine is a bit different. I do NOT have whey protein powder but mine is vegan. It is not completely brown rice protein powder. It’s made up of pea protein, alfalfa protein, and rice protein (listed in that order on the nutritional info). Do you think that will be ok or will it also be mush if rice protein is lower down on the list (individual proportions of each type of protein are not listed). I’m ready to make these but just need that bit of information so I don’t ruin perfectly good ingredients! TIA!

    • Kalan-
      I can’t say for sure whether or not your protein powder will work… I think it’s worth a shot, since many vegan protein powders absorb a lot of liquid, but I still don’t want it to be a total failure :/
      I would say try it out, and if it doesn’t turn out like pictured, you can add the mixture to smoothies, oatmeal, yogurt, etc. Hope this helps! :)

  26. Wonderful protein bars! I am making them in batches for the week. So much better than buying them at the store. Thank you!
    Check out my 60 Day {Vegan Challenge} on my blog:

  27. Does soy protein powder work?

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  29. Hi – I just made these and I have some questions/comments. I’ve never used brown rice protein before – this might be a dumb question, but are all brands brown? The reason I ask is my mixture did not turn out the vibrant green as in your pictures. The mixture of brown and green created a more unappetizing color that I could only describe in ways that would make readers gag. I’m going to still eat them, but I really want that vibrant green that’s in your pictures.

    I also didn’t use the same brand as you recommended. Consequently there was no scoop in my container so I used the one from my whey protein. Suffice to say that all scoops are not the same. I think I estimated as close as I could but I think I ended up too high on the brown rice protein content. Which could have been part of my problem, but I don’t think it was so much more that it would have gotten me closer to that vibrant green.

    At any rate, I’m gonna give this another shot after I eat these and perhaps tone down the brown rice protein and maybe try almond flour, which has more protein than oat flour.

    • Greg-
      All brown rice protein powder gives off a hint of brown, unlike whey protein powder, which is off-white. I can’t vouch for other brown rice protein powders, but I know that SunWarrior turns mixtures a tan color, not brown. If you don’t have the right scooper, try using a kitchen scale instead. It’s more accurate and you don’t need to bother with scoopers hidden half way down the bag 😉
      Your bars may have turned brown because of your matcha powder. Expensive, matcha powder is a vibrant green, while matcha powder tends to turn a mucky brown. I used to buy the cheaper matcha variety, but I quickly learned that it gave off the worst color :( … so now I only buy the high quality stuff.
      Also, I just wanted to point out that almond flour and oat flour are pretty close in terms of protein content. And, I used oat flour in this recipe because, along with the almond butter, they create a complete protein. Almonds on their own are incomplete proteins, but I guess it’s not a huge deal since you have the brown rice protein :)
      If you get a chance to make the recipe again, I hope it turns out better than the first batch!

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  31. Hi Jessica!
    I didn’t read carefully enough and I ended up subbing the vegan protein with my whey protein — and guess what — my batch is still gooey! :(
    What would you recommend doing with it? Try with the freezer? Bake it? Eat with a spoon?
    I will stock up with some vegan protein powder next week :)


    • Andrea-
      Oh no! Don’t worry though, you can freeze it for a couple hours, or until it’s just firm enough to slice, slice them into bars and then store them in the freezer. Just thaw them for a little bit before snacking :)

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  36. Hi! These were too tempting to not try! Unfortunately, after following everything step by step, they were a gooey mess. I guess I’m just not ever going to be good at baking :(. I’ll throw them in the freezer and see how they do then. Thanks for the recipe!

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  38. Is it possible to substitute the vanilla brown rice protein for plain brown rice protein and just add a bit of vanilla extract instead? :)

    • Jenna-
      I don’t have much experience with unflavored protein powder, but I do know that SunWarrior’s version is unsweetened as well… so if you use an unflavored/unsweetened protein powder you’ll need to increase the amount of sweetener, vanilla and chocolate as well.
      I hope you like the protein bars!! 😀

  39.  No! I did everything I was supposed to :( I’m going to try again today, maybe less drops of almond oil or I did a false measurement of the, I believe it i was, oh yeah it was the protein powder. hrm ill let you know how this batch comes out.

    • Carissa-
      Hmmm, that’s really strange. I would recommend using a kitchen scale because the protein powder and oat flour are difficult to measure properly using measuring cups… they seem to pack really tightly into the measuring cups. I hope the second batch turns out well! 😀

  40. Hi ! This looks really delicious. As I love matcha I can’t wait to try this receipe ! 
    I have plant based protein with vanilla falvor at home (vega) do you think it will work ? 

  41. Super excited to try these out, I’m going to be using Soy protein so I’m hoping it works out!
    as for the sweetened, nowhere around me carries it, so I’m going to use sugar in its place, I like my matcha on the more bitter side. hoping when i adjust to my tastes they still work!

  42. Hi I tried making this without any protein powder and it was just a liquid mess in the end. Is there anywhere to make this a fudge bar without the protein and still have the batter like cookie dough?

    • Edwin-
      I’m afraid the protein powder is the main ingredient here, so it can’t be replaced. It makes up the bulk of the recipe and helps thicken the dough, that’s why you just got liquid in the end. If you want a cookie dough texture but no protein powder, check out my Matcha Green Tea Cookie Dough recipe. You can omit the protein powder and replace it with 1 extra tablespoon of brown rice flour 😀

  43. These look wonderful! I’ve never tried cooking with a non-whey protein powder before, so I’m not certain how different types would work with the recipe. I have some Spirutein, which is a mixture of rice, pea, and soy protein powder. Do you think that might work to give this recipe the body it needs?

    • Rachel-
      I felt the same way the first time I used brown rice protein powder because all I knew was whey! 😀
      As for the Spirutein substitute, I’m not sure if that will work… I’ve never used it before. But, I guess it’s worth a shot? I would assume it would work since it’s got rice protein, and pea and soy seem like they would have similar absorption capabilities.
      If you try the recipe out, I hope it works!! 😀

  44. I want to send these to my boyfriend in VA. I live in CA. Will these ship or do they need to be refridgerated ? Maybe this is a silly question!

    • Julia Joseph-
      No, that’s not a silly question! I’ve considered doing the same thing myself 😉
      These bars do need to be refrigerated, but I suppose if you freeze them and overnight ship them with ice packs, they should be fine. Or, if shipping will take a few days, you can look into packaging with dry ice (I’ve ordered ice cream online before and it came in this cool box safe for dry ice, so I’m saving it for a time such as this).
      Hope this helps! 😀

  45. Great post, Jessica! I absolutely LOVE this recipe! Is it possible that I could use one of these photos and link your recipe in my list of “Snack recipes for studying” upcoming blog post?

    Have a great day!


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