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Matcha Bounty Bars (Paleo, Raw Vegan)

Oh the Bounty Bar, a firm childhood favourite – sexy ladies on the beach being absolute goddesses with cracked open coconuts. Or at least that’s how I remember the old adverts anyway. The good news is these Matcha Bounty Bars might actually be able to help you look like a modern-day goddess.

Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Hybrid Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.

That’s right, the healthy fats (MCTs) contained within coconuts are absolutely amazing for your skin and matcha green tea contains an abundant amount of the antioxidant EGCG which has the ability to repair skin cells and rejuvenate the dying ones leaving you with younger and more glowing looking skin. Matcha is also high in the skin health essential vitamins E and B2 and anti-inflammatory polyphenols, which may help to reduce skin irritation and redness, as well as acne.

These Matcha Bounty Bars are packed with healthy fats, polyphenols, and antioxidants that will leave your skin glowing and your energy levels boosted.

When working with matcha I like to use a high-grade ceremonial tea from a trustworthy brand, which is where Hybrid Herbs comes in. Their ceremonial matcha tea is organic for starters which means no pesky pesticides and all the nutritional value. The tea leaves have been stone-ground into a fine powder, helping to keep the vibrancy and making it a versatile ingredient due to its ease of use. Ceremonial matcha is also much lighter and delicate tasting, meaning it’s not particularly overpowering or bitter. It’s not often used for culinary use but so long as I’m using it raw and not baking it I don’t have to worry about losing any of its benefits and I think it adds a lovely flavour too.

Of course, let us not forget that raw cacao is also a nutritional powerhouse packed with antioxidants and polyphenols too. So, when you’re eating one of my Matcha Bounty Bars, don’t feel too guilty and just remember you’re giving your skin, and your body, a little nutritional boost. Having said that, as with most foods eating them in excess isn’t advisable. When it comes to portioning I actually like to cut each bar into 4 pieces because I’m sensible like that – until I just can’t help myself and eat the whole lot anyway.

I’ve opted for light agave nectar in the coconut mixture (purely to let the matcha’s colour to shine through) and maple syrup for the chocolate but feel free to substitute with any other unprocessed alternative. If you’re keto then you might want to use a powdered erythritol and stevia mix instead.

This has to be one of the easiest recipes on my site. It doesn’t take much effort and you only need a bullet style blender for the chocolate, well if you want a faster outcome that is. Simply stir together all of the ingredients until they’re combined, shape into bars or place into a brownie tin before chilling and slicing, then dip in chocolate. You don’t have to make the raw chocolate in my recipe. Just melt around 300g of your favourite dark chocolate instead, I’d recommend anything 85% or above.

Looking for something else magical or vibrant to eat? Why not try my Beauty Balls with Tremella MushroomFermented Unicorn Zebra Cheesecake, or Medicinal Mushroom Dalgona Coffee Lemonade. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!

Matcha Bounty Bars (Paleo, Raw Vegan)
Prep time
Cook time
Total time
These Matcha Bounty Bars are packed with healthy fats, polyphenols, and antioxidants that will leave your skin glowing and your energy levels boosted.
Recipe type: Dessert
Serves: 4-8
For the bounty filling:

  • 115g desiccated coconut
  • 1 tbsp Hybrid Herbs Organic Ceremonial Matcha
  • 60-90ml light agave nectar
  • 60ml water
  • 50g coconut manna/butter (melted)
  • 2ml coconut medicine flower extract (optional)
  • Pinch sea salt
For the chocolate:

  • 225g cacao butter
  • 105ml maple syrup
  • 75g cacao powder
  • ¼ tsp vanilla powder (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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.


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