matcha coconut bark

I just got back from Japan, where matcha sweets are everywhere. Matcha's grassy taste is perfect to pair with coconut's natural sugars. Unsweetened coconut flakes are my go to ingredient when the sweet tooth hits. I also love texture, so the puffed cereal in this recipe adds just the right crunch (+ protein & fiber). Some health stores sell puffed quinoa or puffed millet, but your best bet is to order it online. Puffed/crispy rice (brown rice or even good ol' Rice Krispies) works too. Chia means "strength" in mayan, & these seeds are magic little packages of omega 3s, fiber, vitamins, minerals, & antioxidants. Trader Joe's sells affordable organic chia seeds. Toss them into everything.

ingredients:

1 cup unsweetened coconut flakes

1 tsp matcha (culinary grade)

1 tsp vanilla extract

1/2 c puffed quinoa or millet

2 tbs chia seeds

1/2 tsp flaky sea salt + more for topping

prep:

1. in a blender or food processor, blend coconut, matcha, vanilla, and salt until smooth

2. stir in puffed cereal & chia seeds

3. press mixture into parchment lined tupperware or baking sheet (the larger the container, the thinner the bark. I like it thin, so I can eat more pieces...)

4. sprinkle with flaky salt & gently press into the surface

5. freeze until hard (30 minutes - 1 hour)

6. cut or break apart and enjoy!

7. store in the freezer