Matcha Dipped Cinnamon Plantain Chips with Pistachios

Posted by Maria Guzman on

 

INGREDIENTS

One bag of Cinnamon Plantain strips

  • 1/3 cup unrefined coconut oil
  • 2 tsp matcha powder
  • 1 tbsp honey
  • 1/4 cup shelled pistachios

INSTRUCTIONS:

Whisk room temperature coconut oil (soft but not liquid) with honey and matcha until smooth. 
Use a spoon to spread this mix onto plantain strips or dip them in until you get a thick coat. 
Lay them flat on parchment paper lined plate.
 With a mortar and pestle break up the pistachios and sprinkle on top. 
Set in the fridge for 10 minutes until coconut mix hardens. 
Enjoy! Try to share ;)

 

 


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