By Chelsey Crafts


  • 4 cups desiccated coconut (or shredded coconut for more chew)
  • 3/4 cup coconut oil
  • 4 tablespoons coconut cream, chilled
  • 3 teaspoons peppermint extract
  • 4 tablespoons rice malt syrup
  • Pinch of salt
  • 2 blocks Whittaker’s Dark Chocolate
Optional: Make it refined sugar free by making your own chocolate from scratch by melting and mixing equal parts of coconut oil, raw cacao powder and maple syrup.
Decorative Drizzle
  • 2 blocks Sweet William white chocolate
  • 3/4 teaspoon Matcha Maiden powder
  • 1/4 cup dessicated coconut
  1. In a food processor, blend all filling ingredients for a few minutes until combined.
  2. Firmly pack the filling mixture into a lined tin. Store in the freezer until set.
  3. Once set, cut into desired shapes then coat with melted dark chocolate (I melted and coated in two batches, melting 1 block of Whittaker’s dark chocolate at a time in the microwave for 1.5mins) before placing the bars on a baking paper lined tray. Refrigerate until set.
  4. For the drizzle effect, melt white chocolate then stir in Matcha powder. Use a teaspoon to drizzle the chocolate back and forth over each bar.
  5. Sprinkle desiccated coconut over melted white chocolate before the chocolate sets. Refrigerate until set.



Share this post
matcha maiden logo
Matcha Maiden green tea powder

Become a Matcha Maiden VIP

Join Matcha Maiden's matcha mission to receive exclusive offers, recipes invitations and news! Join our mailing list to receive the latest news and updates from our team.

Thank you for joining Matcha Mail! Shhhh here is a 5% discount. Simply enter the code #newmember at the checkout!