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Matcha Coconut Bounty Bites

Matcha Coconut Bounty Bites

The Matcha Coconut pairing is absolutely beautiful in both taste and looks, and is taken to the next level by the decadent dark chocolate drizzle.

Course Dessert
Keyword Dessert, Healthy Recipes, Snack
Prep Time 20 minutes
Freeze 45 minutes
Total Time 1 hour 5 minutes
Servings 16 servings

Ingredients

  • 3 cups shredded coconut
  • 1/2 cup rice malt syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 tablespoons coconut cream
  • 1-2 tablespoons matcha green tea powder
  • Dark chocolate, to drizzle (use your favourite!)

Instructions

  1. Place the coconut, rice malt syrup, coconut oil, vanilla and coconut cream into the bowl of a food processor and pulse until the mixture is roughly chopped and comes together.
  2. Remove half of the mixture and press evenly into the base of a non-stick square removable bottom cake tin, using a spoon to flatten the top. You can also use a brownie tin lined with non-stick baking paper.

  3. Add the matcha to the remaining coconut mixture and process again to combine. Press the matcha coconut mixture on top of the other layer.
  4. Freeze for about 30 minutes. When mixture has set, cut into squares (mine made about 16) and arrange onto non-stick baking paper.
  5. Melt your dark chocolate and drizzle over the coconut bites with a teaspoon, or if you like, you can dip the squares into the chocolate using 2 forks. Return to the freezer for 10-15 minutes our until the chocolate has set. You can store these in an airtight container in the fridge or freezer for up to 4 weeks, but I doubt they will last that long!