RAW MATCHA BOUNTY BARS

Jacqueline Alwill

Brown Paper Nutrition

So…five days in transit later with Mother Nature showing her true force and keeping me in Bali desperately trying to get a flight home to my little man and my word am I looking forward to touching down. First and foremost for a massive cuddle with Jet, words cannot describe how much I have missed him with every cell in my body. Next port of call will of course be something absolutely delicious, grounding, energising and with good vibes in it and fortunately these Raw Matcha Bounty Bars await me in the freezer from a pre-departure raw creation session. Oh yum yum yum.

The benefits of these Raw Matcha Bounty Bars for my arrival and very very well beyond is they are some of the richer sources of antioxidants in raw treats known to your mouth. Matcha is a green tea powder incredibly dense in nutrition, particularly antioxidants and a natural source of caffeine and theanine. The combination of these two creates a more relaxed effect on your adrenal system as opposed to the effect you may experience from coffee. It is all individual but I certainly feel that way and with 5 days in and out of airports, won’t be minding a touch of caffeine to see me through the day!

Whilst I have loved every moment of eating my way around Bali, I have missed these little treats that do make a day special…so without further ado meet the Matcha Coconut Bounty Bar.

J x

MATCHA COCONUT BOUNTY BARS

Makes 8-10 bars

GF : SF : DF : V : VG : PALEO

FILLING:
1 cup cashews
1 cup spinach leaves
1/4 cup mint leaves
2 teaspoons matcha powder (I used Matcha Maiden)
1/2 cup coconut shredded
1/4 cup almond milk
2 teaspoons vanilla bean paste
1/4 cup coconut nectar
1/2 cup coconut oil, melted

CHOCOLATE COATING:
1 cup coconut oil
1 cup raw cacao powder
1 tablespoon coconut nectar
pinch sea salt

Place cashews, spinach, mint, matcha, coconut, almond milk, vanilla and coconut nectar in blender and blend until uniform in texture and a lovely bright green colour.
Add coconut oil and blitz until smooth consistency.
Pour into small loaf tin lined with baking paper and place in freezer to set for 2 hours.
Just prior to removing filling from freezer prepare the chocolate coating.
In a small saucepan gently melt the coconut oil over a very low heat (you don’t want to heat the oil, just melt it).
Whisk in raw cacao powder, coconut nectar and sea salt.
Remove filling from freezer and cut into bars.
Do an initial chocolate coating and place on rack (best to put a sheet of baking paper underneath the rack to catch the chocolate drips), then aim for another coat or more of chocolate, depending on how big you decide to cut the pieces.
Place back in the freezer on baking paper in a container to set.
Serve from and store in freezer up to 2 weeks.