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Matcha Bounty Bars

Makes roughly 15 small bounty bars


Chocolate coating:


  1. Line a rectangle slice tin with baking paper.
  2. Place a bowl over simmering water and gently melt the coconut oil, rice malt syrup & coconut cream
  3. Remove from the stove and stir in the desiccated coconut & vanilla until well combined.
  4. Place half of the mixture into the lined tin & press evenly, compressing tightly all over with the back of a spoon/ with a pallet knife.
  5. Mix the matcha powder in the remaining coconut mix until well combined then repeat the process and press mix on top of vanilla layer.
  6. Place in the freezer for 1 hour to firm up.
  7. Remove the tray from the freezer and cut into bars then return to the freezer for another 10 mins.
  8. To make the chocolate, place the cacao butter, coconut oil, rice malt syrup, raw cacao powder and salt in a bowl over simmering water, stirring gently until melted.
  9. Using 2 forks, dip each coconut bar into the chocolate and turn a few times to evenly coat, then place on a wire rack. Repeat until all bars are covered then sprinkle the bars with desiccated coconut.
  10. Place in the freezer/ fridge to set.

You can keep these in the fridge or freezer.

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