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Protein bars can get expensive, so I’ve really been trying to make my own protein bars and bites. It also cuts down on packaging waste, and provides far more flavor options than are available from commercially-produced vegan keto protein bars. I really like green tea and matcha-flavored anything, so I thought it would be fun to make my own vegan keto coconut matcha protein bites.
These bites are kind of a hybrid between protein bites and fat bombs. They definitely qualify as a fat bomb, but they’re also higher in protein than fat bombs usually are. To make these even more protein-dense, you could use ground hemp seeds in place of the dried coconut.
As some of you may know, I’ve been making my own homemade coconut milk and coconut cream lately, and trying to figure out what to do with the leftover coconut pulp from this whole process. So, for this recipe, that’s what I used. Of course, you could also use unsweetened dried coconut with no problem!
I love packing these for a snack on the go! They’re really filling and provide a nice boost of energy for those days where you’re out and about and need a quick snack. What’s nice is that even though they have a lot of coconut oil in them, they won’t melt if it gets too hot – they will get super soft, though. I also recommend pairing these with a nice matcha latte or iced green tea in warmer months. 😀
Notes on Making Vegan Keto Coconut Matcha Bites (gluten-free, soy-free, nut-free)
- I used the Vega Protein & Energy powder with MCT oil, but you could use your preferred plant-based protein powder. Blends tend to work better here than single-sources.
- To make these even higher in protein, you can grind up 1/2 cup (80g) of hemp seeds into a flour and use those in place of the coconut pulp/desiccated coconut.
- If you use a protein powder that is not matcha flavored, just whisk in a tsp of matcha powder with the dry ingredients in the first step.
- Coconut butter is also called coconut manna, and is just ground up dried coconut. You can even make your own by blending dried coconut in your food processor until it makes a butter.
- If you aren’t in the habit of making your own coconut milk, and don’t have leftover pulp, you could just use unsweetened, dried coconut. This is also called desiccated coconut! You may want to pulse the desiccated coconut in your food processor or blender for a finer texture. I don’t use a specific brand of it, but just buy it from the bulk bins at my local grocery store.
- You can make your own coconut butter by blending up dessicated coconut in your food processor or high-powered blender, like you would do to make nut butter. 🙂
- While I strive to provide accurate nutritional information, different brands and varieties of ingredients may have varying nutrient values, so your calculations may differ.
Specific Ingredients Used
These are the brands of ingredients I used! The coconut oil and dried coconut were just generic, and are not brand-specific. These are, in fact, affiliate links, but it doesn’t cost anything more for you and helps to keep the site up and running, and new recipes in development! 🙂
These vegan keto matcha coconut protein bites are tasty and filling, and will keep you full and fueled for whatever activities your day has to offer!
- 1 cup (80g) leftover coconut pulp from making coconut milk OR shredded dried coconut
- 2 scoops (70g) Vega Protein & Energy Matcha Latte, see notes above for substitutions
- 1 tsp matcha powder (optional, for a stronger matcha taste)
- 1/4 cup (60ml) melted coconut oil
- 1 cup (224g) melted coconut manna
- OPTIONAL: 2 tbsp dried coconut for rolling them in
- In a medium mixing bowl, whisk together the coconut pulp, protein powder and matcha powder, if using.
- Stir in the melted coconut oil and coconut butter and mix until completely combined. A soft dough will form that should be able to be easily molded.
- Roll dough into balls that are slightly larger than 1 tbsp. They'll be 18g each on average.
- If you would like, now is the time to roll them in the extra dried shredded coconut.
- Chill the balls for at least 30 minutes, until firm.