Keto Matcha Protein Ice Cream Bars
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Nut-free (option) Yeast-free, Corn-free, Grain-free, Egg-free, Low-Carb, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Bars of dairy-free, keto matcha protein ice cream drizzled with dark chocolate. Completely vegan, gluten-free, sugar-free, and keto.
Ingredients
Wet Ingredients
Dry Ingredients
Extras
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 13x9 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.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2015/07/matcha-protein-ice-cream-bars-sugar-free-low-carb-keto-vegan/