Matcha Coconut Caramel Bars (Print Version)
# Ingredients:
→ Matcha Shortbread
01 -
113 grams unsalted butter, softened
02 -
65 grams powdered sugar, sifted
03 -
6 grams matcha powder
04 -
0.25 teaspoon fine sea salt
05 -
110 grams all-purpose flour, plus extra for dusting
→ Coconut Caramel
06 -
400 ml coconut cream
07 -
165 ml honey
08 -
0.5 teaspoon vanilla extract
09 -
0.25 teaspoon fine sea salt
→ Raspberry Coulis
10 -
340 grams raspberries, fresh or frozen
11 -
100 grams granulated sugar
12 -
1 teaspoon cornstarch mixed with 15 ml water
→ Chocolate Ganache
13 -
340 grams dark chocolate chips
14 -
2 tablespoons coconut oil
15 -
Sea salt, for sprinkling
# Instructions:
01 -
Preheat the oven to 160°C. Lightly coat a 20x20 cm baking tin with non-stick spray and line with parchment paper.
02 -
In the bowl of a stand mixer, cream the softened butter and powdered sugar until pale and fluffy, approximately 2-3 minutes. Incorporate matcha powder, salt, and flour, mixing just until a dough forms. Shape into a square, wrap in plastic, and chill for 30 minutes until firm.
03 -
Dust a clean surface lightly with flour. Roll the chilled dough into a 20x20 cm square and transfer it to the prepared tin, pressing the dough evenly into the base. Bake for 15 minutes. Remove from oven and allow to cool completely.
04 -
Combine coconut cream and honey in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce to medium and simmer, stirring regularly, for 20-25 minutes or until the mixture thickens. Stir in vanilla extract and sea salt. Allow to cool slightly, then pour the caramel over the cooled matcha shortbread. Refrigerate for 30 minutes to set.
05 -
In a saucepan, combine raspberries and granulated sugar. Bring to a boil over high heat, reduce to a simmer, and cook for 5 minutes. Stir in the cornstarch-water mixture and simmer for 1 minute until slightly thickened. Remove from heat, blend until smooth, then strain to remove seeds.
06 -
Spread the prepared raspberry coulis evenly over the set coconut caramel layer. Chill in the refrigerator until fully set, approximately 1 hour.
07 -
Carefully remove the set layers from the tin and slice into 8 large or 16 small bars. Place the bars on a wire rack set over parchment paper.
08 -
Gently melt dark chocolate chips and coconut oil together in a microwave, stirring every 20 seconds until smooth. Pour the melted chocolate over each bar to coat completely. Allow to cool until chocolate is set. Drizzle additional chocolate if desired, and finish with a sprinkle of sea salt before serving.
# Notes:
01 -
For a clean finish, use a hot knife to slice through the chilled bar layers, wiping the blade between cuts.