Green Tea & Coconut Bars

So, I came across the wonderful Liz from: who is amazing and nothing short of a food goddess. Thank you SO much Liz for sharing this gem of a recipe:

Here is where you can get some organic, matcha powder:

I’ve put my adapted version of her amazing recipe below!



  • 2 cups gluten free oats or quinoa flakes
  • 1/2 cup flaked almonds
  • 1 1/2 cups dried shredded coconut
  • 1 tsp vanilla extract
  • 100g melted coconut oil
  • 1 tbsp kenko matcha powder
  • 2 tbsp unhulled tahini
  • 1/2 cup maple syrup (or coconut nectar)
  • 2 tbsp sunflower seeds


  1. Toast your flaked almonds and oats in a frypan, making sure you mix the mix with a spatula/wooden spoon for about 3 minutes on medium heat. Transfer oats and almonds to a mixing bowl and toast your coconut separately on a medium-low heat for roughly 4 minutes. Stop when coconut is mostly all golden brown. Transfer to the bowl with the other dry ingredients!
  2. Put the butter, tahini and maple in the saucepan, over medium heat and bring to the boil. Turn the heat to low-med when it starts to boil and stir for a few minutes. Once it starts to get frothy, stir for another 30 seconds and turn the heat off. **If you’re using coconut oil, don’t boil it, just heat gently until it melts, which should take under a minute, and then combine with the tahini and maple syrup**
  3. Add a tablespoon of matcha powder to the oats mixture and stir through. Slowly pour in your caramel looking mixture, adding in batches and mixing after each addition.
  4. Press the mixture into a tin lined with baking paper, and shove in the fridge overnight!
  5. Take out of the fridge and cut into muesli bar sizes! You can drizzle this with cacao sauce for a sweeter version! (Simply: 1/4 cup cacao powder, 1/4 cup coconut oil & 1/4 cup maple syrup!)

I’ve also made an acai berry version which you can check out too!

X Bambi


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