Spring White Chocolate Matcha Bark
Delicious, simple, and vegan White Chocolate Matcha Bark, dotted with fresh berries, pistachios and candied lemon.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 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
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!