150g rolled oats
150g ground almonds
120g RAW Organic Maya Honey
20g RAW Organic Virgin Coconut Oil
1 tsp. vanilla extract
3 tsp. matcha, mixed with 3 tsp. water to form a paste
90-100g coconut flour
Blend the oats into a flour in a food processor.
Add the almonds, honey, coconut oil, vanilla and matcha paste. Blend again until everything is well combined.
Add half of the coconut flour and blend, then add the rest slowly, blending as you go, until you have a crumbly mixture that sticks together when you press it between two fingers.
Press the mixture into a silicon tray or a regular tray lined with cling film. Allow to set in the fridge for around 30 minutes, until hard.
Remove the dough from the tray and use a cookie cutter to cut out shapes. Keep the scraps of dough, roll them out again with a rolling pin and keep cutting shapes until you’ve used all of the dough.
Store in the fridge.