We love the earthy taste of matcha, but not everyone loves sipping the grassy, super-green tea.
Pair it with sweet coconut and maple syrup, though, and you’ll be hard-pressed to find someone who doesn’t want to eat five of these.
Make them during the hottest days of summer when turning on the oven is really not an option, and eat them as a light dessert or an energizing afternoon treat.
INGREDIENTS
- 1 cup unsweetened shredded coconut
- 1/4 cup pure maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon matcha powder
DIRECTIONS
- Add all ingredients to a high powered blender or food processor.
- Blend until well combined.
- Remove mixture, press into a lined loaf pan, and cool in freezer for at least 10 minutes.
- Remove from freezer and cut into small squares to serve. Store in the refrigerator in a sealed container.
WHY WE LOVE THIS RECIPE
Matcha is known for its antioxidant power and ability to provide sustained, non-jittery energy. Who doesn’t need a little more of that? These are also vegan and gluten-free and are naturally portion-controlled since they’re bite-sized.
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RECENT RECIPES
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