Matcha Peppermint Bark
Add a festive twist to classic peppermint bark with this Matcha Peppermint Bark! An easy holiday treat that's vegan, gluten-free, and ready in just 15 minutes.
Equipment
Ingredients
- 1 cup dark chocolate chips, use dairy-free if needed
- 1 cup white chocolate chips, use dairy-free if needed
- ½ teaspoon peppermint extract
- 1 teaspoon matcha powder
- crushed candy canes, for garnish
Instructions
- Melt the chocolate: Melt the dark chocolate chips in the microwave in 30-second intervals until melted. Stir in the peppermint extract.
- Create the first layer: Pour the dark chocolate onto a parchment-lined baking sheet and spread it in an even layer. Pop it in the freezer for 5 minutes.
- Make the matcha layer: Now, melt the white chocolate chips in the microwave. Once melted, stir in the matcha powder until fully dissolved. Pour the matcha chocolate over the dark chocolate layer and use a spoon to evenly spread it.
- Add toppings: Sprinkle with crushed candy canes, then pop it in the freezer until set, about 10 minutes.
- Break & enjoy: Snap into pieces and store in an airtight container in the fridge or freezer. Enjoy!
Notes
- Use a good-quality matcha. I always use ceremonial grade matcha. Culinary grade matcha often tastes bitter.
- Thin the chocolate with coconut oil. If your chocolate is too thick, stir in ½ tsp coconut oil for a smoother texture.
- Gift it! This matcha peppermint bark is perfect for holiday gifting. Who doesn't like to receive chocolate as a gift?
Calories: 109kcal, Carbohydrates: 12g, Protein: 2g, Fat: 6g, Saturated Fat: 5g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 20mg, Potassium: 92mg, Fiber: 0.4g, Sugar: 9g, Vitamin A: 15IU, Vitamin C: 0.1mg, Calcium: 50mg, Iron: 0.2mg
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