Spring Vegan White Chocolate Matcha Bark
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Spring White Chocolate Matcha Bark

Delicious, simple, and vegan White Chocolate Matcha Bark, dotted with fresh berries, pistachios and candied lemon.
Course Brunch, Dessert, Easter
Cuisine Gluten-free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Author Jackie of Vegan Yack Attack

Ingredients

  • 4 slices thin 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 food-grade matcha tea powder depending on how strong you want the flavor to be
  • 3 tablespoons chopped raw pistachios
  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • Dash of fine sea salt

Instructions

  • Prepare a baking sheet or dish by lining it with parchment paper, set aside.
  • Place lemon slices in a small sauce pan, sprinkle sugar over the top and add water to pan. Warm over medium heat, until it simmers. Cook slices for 3 minutes, flip over and cook until remaining liquid is gone.
  • Carefully place the lemon slices on parchment paper to cool.
  • In two double boilers (I place an oven-proof bowl over a small pot with a 1/2-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 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 about 1/4 inch high. Dollop the matcha white chocolate over the top, use a knife or toothpick to swirl the two together.
  • Tap baking sheet down lightly to even the top of the chocolate. Cut lemon slices into 8 small pieces, then sprinkle them over the chocolate, along with the pistachios, raspberries, blueberries and sprinkle of salt.
  • Place baking sheet in a freezer for 10 minutes, or until completely solid. Break/slice into smaller pieces, and store in your refrigerator until ready to serve!