Coconut and Matcha Rocher Biscuits

An easy and original recipe for coconut and IRO Matcha rocher biscuits that will be a tasty treat for both big and small. This vegan and gluten-free recipe was created by Marie Dykmans on her blog.

For party celebrations, a healthy and practical snack, as a table decoration or to amaze your guests: every foodie will love these coconut Matcha rocher biscuits!

For 10 biscuits:

• 200 g of grated coconut

• 1 teaspoon of IRO Matcha tea for Cooking

• 50 g of cane sugar

• The juice of 2 cans of organic chickpeas

• A pinch of salt

• Hand mix the chickpea juice, brown sugar, grated coconut and salt in a bowl.

• Preheat the oven to 200°C and prepare a baking tray lined with baking parchment.

• Using an ice-cream scoop, make little balls of paste and arrange them on the tray.

• Bake for 20 minutes until the biscuits start to brown.

You will need chickpea juice for this recipe. So use the chickpeas to make some hummus!