Matcha White Chocolate Bark (plant-based + GF)

29 May

Makes: 1 large bar or bark

Vibe: Earthy, festive, lightly sweet

Ingredients

• 1 cup dairy-free white chocolate (melted gently)

(or cacao butter + maple if making refined sugar-free)

• 1–1½ tsp ceremonial or culinary grade matcha

• Pinch sea salt

Toppings (choose a few):

• Freeze-dried raspberries or strawberries

• Pistachios or almonds

• Coconut flakes

• Cranberries

• Edible rose petals (optional but gorgeous)

Method

1. Melt white chocolate slowly over low heat or double boiler.

2. Whisk in matcha until smooth and vibrant green.

3. Pour into a lined loaf tin or flat tray.

4. Sprinkle toppings evenly over the top.

5. Chill in fridge 30–40 minutes until set.

6. Slice into bars or snap into bark pieces.

Tip: Sift matcha first to avoid clumps.

Raw PB “Caramel” Slice