Easy no-bake coconut and almond cookie bars are taken to a whole new level with a butterfly pea infused coconut butter icing on top. Sprinkle generously with coconut flakes and drizzle with some vegan white chocolate or cacao butter if desired.
Blue Ninja Coconut No-Bake Cookie Bar RECIPE
Preparation Time - 30 minutes + Setting Time
Servings - 12-15
Ingredients
For the Base
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100g desiccated coconut
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250g ground almonds
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80g smooth raw or roasted cashew butter
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120g coconut oil, melted
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3 tbsp maple syrup
For the Topping
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100g coconut butter
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100g coconut cream; from the top of a can of full fat coconut milk*
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3 tbsp maple syrup
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2 tsp Matcha Ninja Butterfly Pea Powder
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1 -3 tbsp boiling water
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Vegan white chocolate or cacao butter for garnishing, optional
Directions
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Line an 8-inch square tin with baking paper and lightly grease with coconut oil.
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Mix together all base ingredients in a large bowl.
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Transfer mixture to the prepared tin and spread evenly using the back of a spoon.
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Melt coconut butter in the microwave for 30 - 50 seconds.
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Add coconut cream, maple syrup and butterfly pea powder to the melted coconut butter.
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The mixture has a habit of splitting. Add 1 -3 tbsp of boiling water to create a smooth glossy consistency mixing it together slowly initially and then a little more vigorously.
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Pour icing over the base and spread evenly with the back of a spoon.
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Sprinkle over coconut flakes and place into the fridge to set for a couple of hours or overnight.
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Slice into 12 - 15 bars or bites. Drizzle with melted white chocolate or cacao butter if desired!
*Refrigerate the canned coconut milk, remove the cream and allow it to come to room temperature before using in the recipe.
