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White Chocolate Matcha Bark
Servings: 8
This White Chocolate Matcha Bark is the perfect festive and healthy twist on traditional chocolate bark. Great for gifting with sugar free, vegan, and keto options for healthy snacking year round.
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Ingredients
- 10.5 ounces white chocolate chips
- 1 teaspoon matcha powder
- 1 teaspoon coconut oil
- 3 tablespoons dried cranberries
- 3 tablespoons dried shredded coconut
- dash salt
Instructions
- Place parchment paper on a baking sheet.
- Break the white chocolate into a medium glass bowl Add the coconut oil.
- Place on top of a double boiler and heat over simmering water until melted.
- Alternatively, place oil and chocolate in the microwave and cook for 90 seconds. Heat for 30 seconds at a time (stirring after every 30 second period) until it's completely melted.
- Once chocolate is melted, add matcha powder and stir to combine.
- Using a spatula, spread the chocolate mixture onto the parchment.
- Cool at room temperature for approximately 5 minutes.
- Sprinkle grated coconut and cranberries on top while the bark is still very soft.
- Place in the fridge for an hour, or until completely firm. Remove from fridge and break the bark into large pieces as desired.
Notes
- This bark can be kept in an airtight container in the fridge for up to 1 week, or you can freeze it for up to 3 months; longer if frozen in freezer containers with air removed.
- The amount of white chocolate in the recipe is 10.5 ounces which is also 300 grams.
- As written, the recipe is sugar free and keto, but not dairy free. For a dairy-free and keto bark, use these White Chocolate Chips as the base.
- For a vegan bark that isn't low carb, this bar is great.
- Avoiding caffeine? Try this decaf matcha powder.
- For AIP, these White Chocolate Chips can work using an on plan sweetener like honey, maple syrup, or coconut sugar.