The vegan white chocolate in this Spring White Chocolate Matcha Bark is creamy and sweet, and the matcha's earthy flavor goes well with the crunchy pistachios and tangy dried cranberries. This tasty treat is great for springtime snacking or giving as a gift!
Ingredients: 200g vegan white chocolate chips. 1 tablespoon matcha powder. 1/4 cup chopped pistachios. 1/4 cup dried cranberries.
Instructions: Put parchment paper on the bottom of a baking sheet. In 30-second increments, melt the vegan white chocolate chips in a bowl that can go in the microwave. Stir the mixture between each increment until it is smooth. Add the matcha powder and mix well after it melts. Spread the chocolate mixture that has been melted out evenly on the baking sheet that has been prepared. Spread out the chopped pistachios and dried cranberries on top of the chocolate. The baking sheet should be put in the fridge for at least an hour, or until the chocolate is hard. Cut the bark into pieces after it has set. Keep in the fridge in a container that won't let air in until you're ready to serve.
Prep Time: 10 minutes
Cook Time: 60 minutes
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