Dark chocolate is one of my true loves and matcha is a serious superfood so I’ve combined them together for you in this dark chocolate matcha bark.
Of course, I’m always trying to ‘health’ things up so I’ve also added pumpkin seeds for immune boosting zinc and hemp seeds for healthy fats, protein and magnesium.
A plant based dessert that’s delicious AND healthy? You’re welcome.
Line a baking sheet with parchment paper.
Fill a medium size soup pot with about 2 inches of water and bring it to a low simmer. Make a double boiler by placing a similar size heat safe bowl (I use glass) on top of the pot and make sure the bottom of the bowl is not touching the water. Place the chocolate chips in the bowl and stir as they begin to melt.
Once the chocolate is 80 percent melted, stir in the pure peppermint extract and continue stirring until all the chocolate is melted.
When the chocolate mixture is completely melted and smooth, pour it onto the parchment paper and spread it out gently so that it is thin and in a rectangle shape.
Sprinkle the coconut and seeds into the chocolate immediately so they sink into the warm chocolate a bit then lightly dust with the matcha and a sprinkle of sea salt (optional).
Chill it in the fridge for 30 minutes. Once it is completely chilled, break it into pieces and serve. The hardest part is waiting for the 30 minutes of chill time!
Store in an airtight container in the fridge or freezer to maintain freshness and crunch.
TIPS & NUTRITION
Matcha is full of disease fighting antioxidants and is typically enjoyed as a tea so this is a fresh unique way to enjoy it.
New to matcha? Learn more and pick up a starter kit that includes everything you need to start enjoying matcha including a bag of organic matcha, a bamboo whisk and guide with step by step instructions on how to use it here.