A little nostalgia of childhood with a delightful twist! Happy Matcha Week and welcome back. As a kid, I couldn’t get enough of those classic almond joys. Fast forward to today, and I’ve given these favorites a grown-up upgrade that’s perfect for sharing. It’s a creamy coconut matcha filling, topped with roasted almonds, and dunked in rich chocolate. These bars aren’t just for indulging yourself; they make the ideal festive gift for the host of your Christmas party. Spread the joy with these matcha-infused almond delights! 🎄✨
2 cups unsweetened coconut flakes/shreds
1/4 cup raw honey or pure maple syrup
1/4 cup coconut oil
1/4 cup full fat canned coconut milk
1 teaspoon of Morning Ritual Matcha
170 grams dark or semi-sweet chocolate
20 roasted almonds (depends on how big you like to make them)
Pinch of salt
Start by making the coconut filling: Add the shredded coconut, coconut milk, honey/maple syrup, and melted coconut oil to a food processor. Process for about a minute, scraping down the sides as needed.
Once smooth, add the matcha and mix again.
Afterward, transfer the filling to an 8×5 loaf pan lined with parchment paper and smooth it out. Next, top with roasted almonds (make sure to press the almonds a bit more down into the coconut mixture).
Place in the freezer to harden for several hours. Once frozen, remove from the freezer and slice into 12 bars.
The final step is to melt your chocolate. Once melted, coat each bar in melted chocolate and place them on a tray lined with parchment paper. Add a little pinch of salt for that sweet-savory taste.
Place in the fridge to harden for several hours. When it’s firm, it’s ready to enjoy!