Matcha Coconut & Raw Chocolate Bites

Recipe by Pamela Higgins How delicious do these look! These Matcha Coconut & Raw Chocolate Bites taste just as amazing as they look. This treat is dairy and egg free.

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Serves: 6

Prep: 15 minutes

Chill: 2 hours

Ingredients

For the matcha coconut base -

200 g rolled oats (2 Cup)

40 g coconut chips, broken up into small pieces (1/2 Cup)

3 teaspoon matcha powder

4 tablespoon smooth nut butter

6 tablespoon Natvia natural sweetener

2 tablespoon coconut oil

1 teaspoon vanilla extract

For the topping -

75 g no added sugar dark chocolate, broken up into pieces (1/2 Cup)

1 teaspoon coconut oil

Freeze-dried raspberries

Bee pollen

Cacao nibs

Method

Mix together the oats, coconut and matcha powder in a bowl.
Melt the nut butter, Natvia and coconut oil then whisk in the vanilla.
Pour this into the dry ingredients and mix well to combine and form a slightly sticky flapjack mixture. Press this between a 6-hole muffin tin (silicone is easier to get out!), ensuring it forms a generous base for each. Chill while you make the topping.
Gently melt the chocolate and coconut oil then spoon over the top of each to cover.
Sprinkle with freeze-dried raspberries, cacao nibs and bee pollen and chopped nuts then chill in the fridge for 2 hours (at least) until the chocolate has set. Now enjoy!