Mini Matcha Bounty Bars

I've recently been working with this amazing Matcha tea brand Taiki Tea, its been a lot of fun exploring recipes with their blends and I'm sharing one of my recipes with you. Taiki Tea is a certified organic matcha company based in East London.


Taiki means “great vitality” in Japanese.


Their name sure do reflect on the quality of their premium organic matcha, which is only harvest once a year to give the leaves and their amazing nutrients time to develop to their full potential. Around 20-30 days before harvesting, the farmers shade the leaves from the sunlight to turbo charge the leaves nutrient properties. The leaves are then picked, steamed and dried, before they are ground with a traditional stone mortar and pestle. This process gives Taiki Tea matcha incredible taste, with a sweet smooth flavour and not a hint of bitterness, a vivid vibrant green tea powder and the feeling of “great vitality” when consumed. 


Organic September Deal

This month is the offical Organic September month campaign, by Soil Association. An amazing campaign that highlights organic prodcts, due to this campaign Taiki Tea is giving 20% off ALL ORDERS for the whole month. Enter SEPT20 at the check out.

Mini Matcha Bounty Bars Recipe

Portion approx. 8 bars

Prep: 10mins

Cooling: 70 mins (reduces by freezing)


Ingredients for Filling

50g Desiccated Coconut

50g Coconut Flour

1 1/2 tbsp. Taikitea Matcha Powder

3 tbsp. Raw Organic Honey

3 tbsp. Coconut Oil, melted


Ingredients for the Chocolate

25g cacao powder

3 tbsp. Cacao butter, melted (or coconut oil, melted)

2 tbsp. Raw Organic Honey



·      Add the desiccated coconut, matcha powder and coconut flour into a large mixing bowl and hand whisk, making sure there are no lumps.

·      Now add the maple syrup and melted coconut oil and mix well.

·      In your hands, form bar shapes with the mix.

·      Now place onto a plate and put them into the fridge for 10-15 mins to harden.

·      When there is 5 minutes left on the timer, add the melted coconut oil and maple syrup over a water bath and stir.

·      Now add the cacao powder and mix in well making sure there are no lumps.

·      Remove the coconut bars from the fridge and simply dunk into the chocolate mixture using a spoon, making sure to cover evenly.

·      Place the bars onto baking paper and place back into the fridge for 1 hour to harden (you can add to the freezer if you want to speed up the process).

·      Just before serving I like to drizzle the leftover chocolate mixture over the top along with some desiccated coconut.