Matcha Bark

This recipe combines the earthy, vibrant notes of matcha with the rich, decadent taste of dark chocolate, creating a treat that’s as delightful to eat as it is to make. Matcha, known for its powerful antioxidants, helps boost metabolism and enhance mental clarity, while dark chocolate is celebrated for its heart-healthy properties and mood-boosting effects. 

Ingredients

1/2 cup coconut butter, softened but not melted
5 tablespoons almond flour
3 tablespoons powdered Monkfruit sugar
1 teaspoon organic matcha powder
1 cup chopped dark chocolate (I love Hu chocolate)

For the topping

1/4 teaspoon organic matcha powder
1/4 teaspoon sea salt
1 T cacao nibs
2 T crushed pistachios

Directions

1. In a small bowl, mix together the coconut butter, almond flour, powdered Monkfruit sugar, and matcha powder. Place in the refrigerator for 10 minutes.

2. While the matcha mixture is chilling, melt the chocolate in a double boiler. Stir until melted and smooth. Remove from the heat.

3. Line a baking tin with parchment paper. Pour a thin layer of melted chocolate into the pan – just enough to coat the bottom. Put the whole tin into the freezer to allow the chocolate to cool slightly. It should be totally frozen, but it should no longer be runny in the pan.

4. Mold the matcha mixture on top of the chocolate layer. You want this to be about half an inch thick – this will be your middle layer of the bark.

5. Pour the remaining melted chocolate on top. Sprinkle with crushed pistachios, cacao nibs, and sea salt flakes. Place back in the freezer for an hour.

6. Remove from the freezer, dust with matcha, cut into pieces, and serve!