Matcha Peach Crunch Bars

Ingredients:
1 can 13.66 oz. Thai Kitchen coconut milk
5 frozen bananas
3 tbsp. maple syrup
2 tsp. Barista’s Matcha powder (by My Matcha Life)
¼ tsp. Himalayan sea salt
¼ tsp. vanilla extract
10 drops coconut Medicine Flower Extract
10 drops peach Medicine Flower Extract

Directions:
Place the frozen bananas into a Vitamix. Break them into medium sized pieces first. Add coconut milk to the bananas and blend until creamy smooth. Place the remaining ingredients into the mix and blend until evenly distributed. Take some frozen ice pop makers from Norpro and 2 tin floret molds. Pour the mixture into the molds. Place them in the freezer for 4 to 5 hours. Remove them from the freezer. Take some hot water and place the tips of the molds into the water to remove the popsicles. Only remove them from the molds when you want to eat them. Repeat the procedure for the floret molds. After removing the popsicle from the mold, lay it flat on a plate. Take some matcha crunch and sprinkle it on one side of the bar or on the top of one of the florets. When you eat the bar, you will have to eat it horizontally so that the crunch doesn’t fall off.

Will last for up to 1 month in the freezer.