We have teamed up with the lovely Lilo over at Honey&Roots who has developed this very tasty recipe. We think you'll agree when you have made then, that they are simply divine. 

INGREDIENTS

For the filling:

50g Desiccated Coconut

50g Coconut Flour

1 1/2 tbsp. Taiki Tea Matcha Powder

3 tbsp. Raw Organic Honey

3 tbsp. Coconut Oil, melted

For the chocolate:

25g cacao powder

3 tbsp. Cacao butter, melted (or coconut oil, melted)

2 tbsp. Raw Organic Honey

Makes approx. 8 bars

Prep: 10 minutes

Cooling 70 minutes (reduces by freezing)

METHOD:

1. Add the desiccated coconut, matcha powder and coconut flour into a large mixing bowl and hand whisk, making sure there are no lumps.
2. Now add the maple syrup and melted coconut oil and mix well.
3. In your hands, form bar shapes with the mix.
4. Now place onto a plate and put them into the fridge for 10-15 mins to harden.
5. When there is 5 minutes left on the timer, add the melted coconut oil and maple syrup over a water bath and stir.
6. Now add the cacao powder and mix in well making sure there are no lumps.
7. Remove the coconut bars from the fridge and simply dunk into the chocolate mixture using a spoon, making sure to cover evenly.
8. Place the bars onto baking paper and place back into the fridge for 1 hour to harden (you can add to the freezer if you want to speed up the process).
9. Just before serving I like to drizzle the leftover chocolate mixture over the top along with some desiccated coconut.