Matcha Protein Ice Cream Bars

Matcha Protein Ice Cream Bars:

Ingredients

Wet Ingredients

1. 1 cup (1 can) full-fat coconut milk, cream only or coconut cream

2. ½ cup smooth no sugar almond butter or sunflower seed butter

3. ¼ teaspoon alcohol-free stevia (Sweetleaf)

4. Zest from 1 lemon

Dry Ingredients

1. OPTIONAL: 125 grams (1 ½ cups approx.) powdered greens

2. 2/3 cup ground almonds or hemp hearts

3. 2 tablespoons matcha powder (such as Matcha Powder from Vital Proteins)

Extras

1. 2 oz. sugar-free dark chocolate, melted

2. 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.