I created this gluten free, vegan, refined sugar free and low FODMAP chocolate bark recipe for the brand Well + Happy using their amazing Matcha Latte bar. I love using matcha powder in green smoothies for an energy boost but have only recently starting baking with it and I highly recommend it! If you aren’t too familiar with the taste of matcha powder then I suggest adding only ½ tsp to the mixture to start with.
I topped my chocolate bark with pumpkin seeds, hazelnuts, hemp seeds and dried blue cornflower petals (my current obsession) but there are so many different toppings you can experiment with. Don’t forget to tag me on social media if you give it a try!
INGREDIENTS:
1x 45g Well + Happy Matcha Latte Bar
100g Indigo Herbs cacao butter
6 tbsp Indigo Herbs cacao powder
2 tbsp rice milk
3 tbsp maple syrup
1 tsp matcha powder
Optional toppings:
1 tbsp pumpkin seeds
1 tbsp hazelnuts (roughly chopped)
1 tbsp hemp seeds
1 tbsp cacao nibs
1 tbsp edible dried petals
METHOD:
Start by lining a small baking tray with greaseproof paper
Melt the cacao butter in a bowl over a pan of gently simmering water
Remove the bowl from the heat then whisk in the cacao powder, rice milk, maple syrup and matcha powder
Place the bowl to one side while you prepare the Well + Happy chocolate
Melt the Well + Happy Matcha Latte Bar in another bowl over a pan of simmering water
Pour the chocolate mixture onto the greaseproof paper, spreading it gently with a spatula until it is approximately 5mm in thickness
Drizzle the melted Well + Happy chocolate over the top before sprinkling over your choice of toppings
Place the tray in the fridge for 1hr before breaking into pieces and storing in an airtight container (if you don’t eat it all at once!)
