Start by mixing together the desiccated coconut and matcha in a mixing bowl. Pour over the remaining ingredients for the bounty filling and stir together until well combined.
Using damp hands, form together 4 large, or 8 medium, bar shapes. Place in the freezer on a lined baking tray for 20 minutes until firm.
Melt the cacao butter and maple syrup together over a double boiler. Once melted transfer to a bullet style blender or a food processor and add the cacao powder and vanilla powder. Blend on low until fully combined. It should be thick in viscosity and fairly cool to the touch when dabbed on the skin below your lip. Transfer to a deep but narrow container.
Remove your bars from the freezer and dip into the melted chocolate using a fork. Tap the fork onto the bowl to remove any excess chocolate and place bar onto a baking tray lined with either a silicone mat or greaseproof paper. Once the chocolate begins to look matte/dull repeat the dipping process (if you wish) then place the bars in the fridge/freezer until set.
Notes
Don't have the ingredients to make your own chocolate? Don't worry you can melt down 300g of your favourite dark chocolate over a double boiler instead. Make sure you use a chocolate that is at least 85% cacao solids.
You will have excess chocolate left over - line a baking tray with parchment and pour over the melted chocolate. Add your favourite dried fruit, nuts, and seeds then place in the freezer for 10 minutes before breaking up into chunks.
*Store bars in an airtight container within the fridge and consume within 1 week. Alternatively, freeze and consume within 4-6 weeks.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/matcha-bounty-bars-paleo-raw-vegan/