Matcha-Coconut Bars

by Merel & Tessa

I love you so matcha

Imagine yourself on a tropical bounty island with these matcha-coconut bars. Coconut, chocolate, matcha & passion fruit, all in one recipe, can it get any better?

Matcha is a green tea with an enormous amount of antioxidants (137x more than in regular green tea). You use the whole leaf (crushed), which means that you get a huge amount of nutrients (including calcium, potassium and iron), chlorophyll (energy booster) and antioxidants with only a small amount. You can drink matcha as tea, but you can also use it very well in smoothies, muffins or other baking goods. It gives these coconut bars that amazing bright green color!

You can make these chocolate bars in no time, the only patience you need if for the freezer. They are best when the filling is really hard and cold before you pour the chocolate over it.

When you use a chocolate bar made from raw cacao, this bar becomes an even more powerful antioxidant bomb. You can use very pure chocolate, but there are also raw chocolate bars with (rice) milk that you can choose from. Raw chocolate is seen in the Mayan cultures as a true heart opener. Cocoa is symbolic of connecting to Mother Earth, the universe from which you can open your heart. It stands for fertility and “abundance.” Worth a special moment to eat these!

Matcha-Coconut bars

I love you so matcha Imagine yourself on a tropical bounty island with these matcha-coconut bars. Coconut, chocolate, matcha & passion fruit,… Recipes vegan chocolate snack European Print
Porties: 6 Bereidingstijd: Wachttijd:
Voedingswaarden: 189 calorieën 14 vet
Waardering: 5.0/5
( 1 stemmen )

INGREDIËNTEN

  • 100 g coconut grater
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • 2 tsp matcha powder
  • 2 passion fruits
  • 100 g (raw) chocolate

BEREIDINGSWIJZE

1. Mix the grated coconut in a bowl with the maple syrup, coconut oil and matcha powder until the whole sticks together well. Cover a baking tin with baking paper. Put the coconut mixture in the baking tin and press well. You want to have a shape of about 10 cm wide and 20 cm long.

2. Cut open the passion fruit and divide the flesh over the coconut. Put a lid on the baking pan and place in the freezer for at least an hour.

3. Melt the chocolate bar au bain-marie over low heat.

4. Remove the coconut bars from the freezer. You can now cut the slice into 6 strips and pour the chocolate over it per strip. Or leave the coconut in one slice. First cover the bottom of the bars with chocolate. Put back in the freezer for a moment until the chocolate has hardened. Then turn around and cover the top with chocolate. Place back in the freezer until the chocolate is hard. If you had not yet cut the bars, you can now cut them into 6 pieces. Store in a covered container in the freezer.

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