I myself used a rectangular baking pan (13x36). I got 16 bars out of this. You can of course also use a different baking pan, but then the amount of bars may change. Line it with parchment paper and make sure you have room in the freezer.

Put the coconut grater in a large bowl together with the maca and matcha powder. Stir well.

Now add all wet ingredients. When it is stirred well, pour everything into the lined baking tin. Press well.

Put your baking tin in the freezer and leave it there for an hour.

Melt the chocolate au bain-marie and then remove from the heat.

Remove the baking tin from the freezer and cut 16 bars. Then cover them with the melted chocolate. Are all bars covered with a layer of chocolate? Okay, now you can start licking it further with your fingers.

 

Store the bars in the refrigerator or freezer.