This recipe is gluten, dairy and sugar free, as well as paleo and vegan. It serves eight.
Matcha and chocolate bites
Add coconut oil, shredded coconut, maple syrup and Matcha Latte to a food processor and blend lightly.
Press ingredients evenly and firmly into a silicon mould. Freeze for one hour.
In a bowl, add melted coconut oil, maple syrup and cacao then mix well. Prepare wire rack on the bench.
Remove mould from freezer and pop out the coconut fillings from moulds. Dip into chocolate.
Place on rack and freeze for approximately 30 minutes.