"Prep 5 min Cook 30 min Chill 30 min+ Makes 24 bars 200g bar creamed coconut 6 tbsp coconut oil 3 tbsp maple syrup, or runny honey 1 tsp vanilla extract 1 tsp good-quality matcha powder 1 pinch sea salt 150g desiccated coconut 200g dark chocolate (more than 65% cocoa is ideal), roughly broken Flaky sea salt, to sprinkle (optional)"
"Line a 20cm square baking tin with baking paper. If it's a cold day, put the unopened bar of creamed coconut in a bowl of warm water (massage the packet to help it melt). Once it's soft all the way through, pour into a bowl and mix with the coconut oil, which, if it's hard, will melt once it connects with the warm creamed coconut. Add the maple syrup, vanilla, matcha, salt and, if you prefer a softer centre, two to four tablespoons of water."
Matcha-infused coconut bars combine creamed coconut, coconut oil, maple syrup or honey, vanilla, matcha powder, sea salt, and desiccated coconut to form a doughy filling. The mix is pressed into a lined 20cm square tin and chilled for 15–30 minutes (or frozen for 10 minutes) to set. Dark chocolate is melted over simmering water and used to coat individually dipped bars or to be drizzled over the set slab before cutting. The recipe yields 24 bars, requires short active prep, and can be finished with flaky sea salt if desired.
Read at www.theguardian.com
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