Ingredients:
1 can of coconut milk (solid part)
1 cup of shredded coconut (unsweetened)
1 tbsp of coconut butter
1 tbsp of coconut oil
1 tbsp of fresh mint (chopped)
1/2 tbsp of matcha powder
100g unsweetened 100% chocolate (or stevia sweetened chocolate)
Method:
For the coconut milk to become solid, store in fridge overnight.
Scoop out the solid creamy part of the coconut milk and add that with the rest of the ingredients (except for the matcha and shredded coconut) into a small pot. Heat over low-medium heat and simmer for 2 minutes. Strain the liquid into a separate bowl.
Add the matcha powder to 1 tbsp of water and mix well. Add that into the coconut milk mixture and stir. Finally fold in the shredded coconut and mix to combine.
Prepare a square brownie tray with plastic foil. Pour in the coconut mint base and freeze for 1-2 hours. Once it has set, take out of the freezer and wait about 5 – 10 minutes before cutting into either shapes with cookie cutters or just simply cutting into bounty bars. Put back in freezer for 15 minutes.
Prepare the chocolate by melting in a small pan over low heat. Watch closely to not burn the chocolate. Once melted, take out your mint coco bites/bars and dip into the chocolate. Place on parchment paper until fully dry and store in a vacuum sealed glass container in the fridge for up to a week. Store in freezer if you want them to last longer.