• Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Set aside.

  Place all ingredients for bars into a food processor and process until well combined into a sticky dough. If the mixture seems a little dry, add more milk a tablespoon at a time until it comes together.

  Mixture should be thick and fudgy, like cookie dough. Taste test and add more cocoa, matcha or vanilla extract if you think it needs it.

  Scoop the mixture into the lined pan and spread out evenly with a spatula or back of a spoon. Place in fridge while you melt the chocolate drizzle.

   

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, drizzle over the bars. Dust with matcha powder if desired and place in fridge for 10 minutes for the chocolate drizzle to set.

  Lift the mixture out of the pan and slice into 12 bars or more smaller squares.

   Note: You can use any chocolate - white, milk, semi-sweet or dark or a mix for the drizzle.

  To store: Individually wrap the bars in plastic sandwich baggies. Store in the refrigerator for up to1 week or stash them in the freezer or up to 3 months.