Spiced Coconut Matcha Bars

MAKES 24

Packed with a spicy blend of on-trend flavours, our yummy little bars are perfect for post-workout treats as well as popping into picnic baskets.

Made in our Reinforced Silicone 24 Rectangle Mini Loaf Mould.

Ingredients

For the bars

  • 6 green cardamom pods
  • 150g desiccated coconut
  • 70g caster sugar
  • 1 tbsp matcha (powdered green tea leaves)
  • 40g plain flour
  • Pinch of salt
  • ¼ tsp ground nutmeg
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 200ml coconut milk

To decorate

  • 80g icing sugar
  • 2 tbsp coconut milk
  • Coconut shreds, toasted

Instructions

  1. Preheat the oven to 180°C/Gas 4.
  2. Bash the cardamom pods in a mortar and pestle (or with the end of a rolling pin) and discard the green husks. Grind the small black seeds to a powder.
  3. In a mixing bowl, combine the ground cardamom, desiccated coconut, caster sugar, matcha, flour, salt and nutmeg. Add the eggs, vanilla extract and coconut milk and stir together well.
  4. Spoon the mixture into the compartments of the mould. Bake for 20 minutes until firm. Cool in the mould for 10 minutes, then pop out carefully and cool completely on a wire rack.
  5. To decorate, mix together the icing sugar and coconut milk to make a smooth icing. Spread over the bars, then sprinkle with toasted coconut shreds. 

Tip: You can freeze the bars for up to 3 months – if wrapped individually you can take out as many as you need.