This mint matcha coconut candy is a tasty and healthy treat. Only a few ingredients to make and 0.3g net carbs for 3 candies!
This week on Sunday Supper we are featuring healthy green recipes in honor of upcoming St. Patrick’s day. I have a great St. Patrick’s Day memory of my niece. She made a leprechaun trap one year and it was awesome! She used a shoebox and a little pot of paint that the little fella would accidentally step in and lead her to him later on. She was after the gold. Kids are great, aren’t they?! Anyway, I had it in my head that I wanted to use matcha green tea for this theme. I started off with a matcha mint biscotti which flopped and so I ended up with this matcha mint coconut candy. It is super simple but it fits the bill: it’s green and it is very healthy! Best of all it only takes few ingredients and it’s low carb as it only has 0.1g net carbs per candy.
Why do I love matcha? Because it’s high in antioxidants, I love tea, and it gives me the right amount of caffeine boost. Also my friend Debbie sells Steeped Tea which I love. I also used coconut oil and coconut flakes because coconut is a healthy fat and has antibacterial and antiviral properties.
If you follow a keto or very low carb diet I think these could technically be called fat bombs. Fat bombs are tasty little high fat, low carb snacks to keep you in ketosis. They are satiating and help those on a keto diet meet their healthy fat requirements. The Keto Diet Blog has lots of great info and recipes about the keto diet if you are interested.
To make this simple candies, you just need to add the coconut oil, sweetener (I like Swerve) and matcha to a small sauce pan. Whisk until well combined and the coconut oil melts. Take it off the stove and add the peppermint and vanilla extracts. Using a candy mold (like this) sprinkle some of the coconut flakes into each section and then pour the melted coconut mixture on top. If you have extra coconut flakes, sprinkle them on top. Carefully place the mold into the freezer for a couple hours and then pop the candies out and store in a ziplock bag in the freezer.
Mint Matcha Coconut Candy
I hope you like these little matcha fat bombs. They are great for an afternoon pick me up! For more delicious and healthy green recipes, check out my friend’s recipes from the Sunday Supper family below. And thank you Christie from A Kitchen Hoor’s Adventures for hosting this week. Enjoy!
- 4 tablespoons of coconut oil
- 3 tablespoons of Swerve sweetener
- 1 tablespoon of matcha green tea
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 tablespoon shredded coconut, unsweetened
- In a small saucepan, melt the coconut oil and then add the matcha and sweetener.
- Whisk to combine.
- Take off the stove and the extracts.
- Add a bit of shredded coconut to each compartments of the mold and the pour in the matcha mixture. If you have extra coconut add it to the candies.
- Freeze for about 4 hours or candies have hardened.
- Store in a ziplock bag in the freezer.
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Try some of these delicious matcha recipes!
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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