If there is one flavor I’m forever infatuated with, it’s matcha! I’m all about anything fruit forward, vanilla, and just mild in flavor. That being said, this recipe for Matcha Bark with raspberries + almonds is one of my favorite concepts!
When it comes to making sweets, sometimes the most effortless concepts are simply the best. Chocolate bark is one of my favorite quick treats as they are just so seamless. You simply melt and top with all your preferences.
What’s fab about matcha chocolate is that it not only packs flavor, but also the beneficial properties that go along with it. Not a fan of raspberries or almonds? You can easily top with a myriad of different options that also pair well with matcha!
This recipe is a keeper for countless reasons. It’s quick, easy, affordable, aesthetically gorgeous, has texture, is mellow in flavor, but also tart, is great for gifts, you can modify the portions as you see fit, and it’s just SO EASY!!
If you love all things matcha or simply crave effortless concepts, you have to try this new vegan White Chocolate Matcha Bark with raspberries + almonds!!
Line a baking sheet with parchment paper. In a microwave safe bowl combine the chips and coconut oil.
Heat for 1 minute, stirring every 10 seconds to prevent burning. Set aside 1/4 cup melted chocolate.
Add the matcha powder to the remainder, combine until color is uniform.
Layer onto the parchment paper and smooth out with a rubber spatula.
Drizzle the white chocolate over the green and with a toothpick or knife run it lightly thru the chocolate to create a design.
While still wet top with the freeze dried raspberries and slivered almond. Allow to set. If the chocolate begins to firm before you can top it, simply set the oven to broil and for seconds at a time hold the pan with chocolate underneath the heat. Cut into triangles, enjoy!