My way of celebrating Saint Patty’s Day (and honoring my Grandmother) means making a healthy sweet treat that is a pretty green color thanks to antioxidant-rich Matcha. (For more on the benefits of green tea visit here) These candies only require a few ingredients and a food processer and set up in just a few minutes in the freezer. They also taste extremely similar to white chocolate without the sugar and milk fat. If you are not a fan of Matcha, cannot source it, or need a dose of vitamin A and protein, Chlorella is a great option for achieving a vibrant green hue. I buy Sunfood brand tablets at Whole Foods, which should be crushed before adding to the food processor, for best results. You can read more about this superfood here.
Coconut Matcha Candies
3 tbsp room temperature coconut butter
2 tsp raw honey
Optional: seeds from ½ vanilla bean
Blend all ingredients in a food processor until smooth and creamy. Pour into candy molds or a small shallow glass dish lined with waxed paper and refrigerate while making the second layer, until hardened
¼ c nut butter, I used 2 tbsp each cashew and almond butter
2 tbsp coconut butter
2 tsp raw honey
Blend all ingredients in a food processor until smooth and creamy. Pour on top of first layer and refrigerate while making the topping, or until hardened
1 tsp lemon juice
Heaping ¼ tsp Ceremonial Grade Matcha or powdered Chlorella
1 tbsp raw honey
2 tbsp melted coconut oil
Coconut flakes for garnish
Blend all ingredients in a food processor until smooth and creamy. Pour on top of middle layer, top with coconut flakes, and refrigerate until set. Pop candy out of molds or remove from dish and cut into small pieces. Enjoy immediately or store in fridge.