This is a new riff on my crowd-pleasing Blue Bounty Bites. Soft & succulent, these not-too-sweet treats are infused with earthy matcha (green tea powder) and punchy peppermint, then smothered in a layer of dark chocolate. Matcha contains vitamins A & C, and – like dark chocolate – it’s rich in antioxidants. So this isn’t only a delicious treat, it’s also damn healthy.
Makes about 12 pieces, depending on preferred size.
1 cup unsweetened dessicated coconut
½ cup coconut milk
1 ½ Tbsp coconut oil
2 Tbsp pure maple syrup
pinch of salt
½ tsp matcha powder
peppermint essence to taste
125g dark chocolate
In a small saucepan, mix the coconut milk, coconut oil & maple. Heat gently over a low element, stirring until well blended and dissolved. Stir in the desiccated coconut. Take it off the heat & stir in the matcha and peppermint essence. I’ve found that the strength of peppermint essence brands can vary, so it’s best to taste-test here – start with a couple of drops, work up from there. You might end up using a decent splash or two. Same goes for the matcha – start with the smaller amount, then add more until you’re happy with the colour & flavour.
Once well mixed, spoon this mixture into a silicon slice ‘tin’, or a container lined with baking paper, and press firmly down. Cool in the fridge or freezer until firm. When set, cut into bites/bars and then place in the freezer to completely harden. Gently melt the chocolate – I put the chocolate into a bowl over a pot of water & heated it over a low flame. Using a spoon and a bit of skill, cover your cold coconut squares with melted chocolate. Store in the fridge/freezer & enjoy!
My favourite matcha comes from Soar Organics, which is ceremonial grade, sustainably harvested & shipped in fully biodegradable packaging. Free shipping here (not sponsored, just a fan!)
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