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MATCHA BOUNTY BARS

INGREDIENTS

FILLING

2 CUPS DESSICATED COCONUT

1 HEAPED TSP MATCHA GREEN TEA POWDER

PINCH OF SEA SALT

3 TBS COCONUT OIL, MELTED

3 TBS CASHEW BUTTER

2  & ½ TBS PURE MAPLE SYRUP

CHOCOLATE COATING

50g DARK CHOCOLATE (I USED 99%)

1/3 CUP COCONUT OIL

EXTRA MATCHA POWDER FOR SPRINKLING ON TOP

METHOD

• IN A MEDIUM BOWL, COMBINE WET FILLING INGREDIENTS THEN STIR IN DRY, PRESS MIXTURE INTO A LINED LOAF PAN (I USED A SILICONE LOAF PAN) AND POP INTO THE FREEZER TO SET, MAYBE 30-60MINS

• ONCE SET, SLICE INTO BARS AND PLACE ONTO A LINED TRAY

• MELT THE CHOCOLATE AND COCONUT OIL AND WHISK UNTIL SMOOTH

• DIP THE BARS INTO THE CHOCOLATE AND PLACE BACK ONTO THE LINED TRAY AND POP INTO THE FREEZER FOR A FEW MINUTES TO SET THE CHOCOLATE

• DIP INTO THE CHOCOLATE A SECOND TIME, SPRINKLE WITH A LITTLE EXTRA MATCHA POWDER AND POP BACK INTO THE FREEZER TO SET

• STORE IN THE FRIDGE OR FREEZER

NOTES

-YOU COULD USE COCONUT CREAM INSTEAD OF CASHEW BUTTER

-YOU COULD ADD IN MINT EXTRACT TO THE FILLING TO MAKE THESE MINTY MATCHA BOUNTYS, OR LEAVE OUT THE MATCHA AND BLEND FILLING INGREDIENTS WITH SOME CHERRIES TO MAKE CHERRY RIPE BARS

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/no-bake-recipes-for-healthy-living/matcha-bounty-bars.html

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