Colorful berries, sweet white chocolate, and healthy matcha work together to create a delectable dessert
This simple and delicious spring vegan matcha white chocolate bark can be made in under 30 minutes, and is the perfect thing for get-togethers or a healthy snack.
Dotted with beautiful fresh berries, pistachios, and candied lemon, this dessert has bright colors and pops of flavor that will make it one everyone remembers and asks for.
The tart berries are the perfect contrast to the natural sweetness of the white chocolate, and the subtle flavor of matcha tea powder creates just the right balance. A little pinch of salt brings everything together and evens it out for the perfect warm-weather treat.
Matcha White chocolate bark is also very pretty, making it a treat for the eyes as well. And because it incorporates matcha powder, it’s also good for you. Matcha health benefits include a high dose of antioxidants, eye-opening energy, soothing calmness for your mind, an immunity boost, and much more.
Spring Vegan Matcha White Chocolate Bark RecipePublished: 2016-09-13
- 4 thin slices of lemon
- 1 teaspoon sugar
- 1/2 teaspoon water
- 1 cup + 1/4 cup vegan white chocolate chips (divided)
- 1 tablespoon + 1/2 teaspoon refined coconut oil (divided)
- 1/4 – 1/2 teaspoon Epic Matcha™ green tea powder
- 3 tablespoons chopped raw pistachios
- 1/4 cup raspberries
- 1/4 cup blueberries
- A dash of fine sea salt
- Line a baking sheet with parchment paper and set aside.
- Place the lemon slices in a small saucepan, sprinkle sugar over the top, and add water to the pan. Warm this over medium heat until simmering. Cook slices for 3 minutes, flip over, and cook until the remaining liquid is gone.
- Carefully place the lemon slices on extra parchment paper to cool off.
- In two double boilers (such as an oven-proof bowl over a small pot with a half inch of water), warm 1 cup vegan white chocolate chips and 1 tablespoon coconut oil in one, while melting the 1/4 cup chips, 1/2 teaspoon coconut oil, and matcha powder in the other. Whisk occasionally over low-medium heat until both mixtures are completely smooth.
- Carefully pour the plain white chocolate mixture over the baking sheet lined with parchment paper, until it’s about 1/4-inch high. Dollop the matcha white chocolate over the top. Use a knife or toothpick to “swirl” the two together.
- Tap the baking sheet down lightly to even out the top of the chocolate.
- Cut the lemon slices into 8 small pieces, then sprinkle them over the chocolate, along with the pistachios, raspberries, blueberries, and a sprinkle of salt.
- Place the baking sheet in the freezer for 10 minutes, or until completely solid.
- Break or slice into smaller pieces, and enjoy!
Yield 8 servings
NOTE: Keep the vegan matcha white chocolate bark stored in your refrigerator until ready to serve.