These were inspired partly by the matcha coconut bars at Itsu and partly by the wonderful Anna Sward’s new Protein Pow cookbook! I mixed it up a bit by making them layered, and adding a drop of peppermint to the top layer so it’s like a mini matcha mint bounty bar!
Ingredients (30 bites)
- 180g desiccated coconut (unsweetened)
- 2tbsp cashew butter
- 1tbsp coconut oil
- 1tbsp honey (more if, after tasting, you’d prefer it to be sweeter)
- 30g coconut flour
- 40g protein powder (I used 15g pea and 25g rice protein, both plain and unsweetened)
- 20g gluten free oats
- 1-2tsp vanilla extract
- 1-2tsp peppermint extract
- 1tsp matcha powder
- 20g greens powder (I used Mrs Green)
- Dark chocolate, melted, to coat (approx. 100g, depending on how big your cubes are)
- In a blender, mix all ingredients except the matcha, greens powder, peppermint and chocolate. Blend until you get sticky but mold-able dough (it shouldn’t stick to your hands too much).
- Take out 1/3 of the dough and press down firmly on a piece of baking paper on a flat surface. Press the edges and to down until you end up with a flat rectangle. Place in the freezer (flat) to harden.
- Add the matcha powder to the remaining dough before splitting in half across two bowls. To one half, add the greens powder and peppermint extract.
- Take the white layer out of the freezer once hard to the touch. Press the light green (matcha) layer on top, again forming a rectangle. Place back in the freezer to harden, before repeating with the final, dark green (matcha, greens and peppermint) layer. Place back in freezer to harden slightly.
- Melt chocolate over a bain-marie.
- Take the coconut bar out of the freezer and, once defrosted slightly so you can cut through it, slice into cubes (or bars, if you prefer).
- Dip cubes into the melted chocolate one at a time, covering all sides. Place on a sheet of baking paper and leave the chocolate to harden. Store in the fridge or freezer until eaten!