BLUE NINJA COOKIE BAR

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.

Ingredients

For the Base

• 100g desiccated coconut

• 250g ground almonds

• 80g smooth raw or roasted cashew butter

• 120g coconut oil, melted

• 3 tbsp maple syrup

   

For the Topping

• 100g coconut butter

• 100g coconut cream; from the top of a can of full fat coconut milk*

• 3 tbsp maple syrup

• 2 tsp Matcha Ninja Butterfly Pea Powder

• 1 -3 tbsp boiling water

• Vegan white chocolate or cacao butter for garnishing, optional

Directions

1. Line an 8-inch square tin with baking paper and lightly grease with coconut oil.

2. Mix together all base ingredients in a large bowl.

3. Transfer mixture to the prepared tin and spread evenly using the back of a spoon.

4. Melt coconut butter in the microwave for 30 - 50 seconds. 

5. Add coconut cream, maple syrup and butterfly pea powder to the melted coconut butter.

6. 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.

7. Pour icing over the base and spread evenly with the back of a spoon.

8. Sprinkle over coconut flakes and place into the fridge to set for a couple of hours or overnight.

9. 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.