Ingredients
Scale
- 4–8 oz. vegan white chocolate chips
- 2 tbsp matcha green tea powder
- 1 cup freeze-dried raspberries
- 1/3 cup slivered almonds
- 1 tbsp coconut oil
Instructions
- Line a baking sheet with parchment paper. In a microwave safe bowl combine the chips and coconut oil.
- Heat for 1 minute, stirring every 10 seconds to prevent burning. Set aside 1/4 cup melted chocolate.
- Add the matcha powder to the remainder, combine until color is uniform.
- Layer onto the parchment paper and smooth out with a rubber spatula.
- Drizzle the white chocolate over the green and with a toothpick or knife run it lightly thru the chocolate to create a design.
- While still wet top with the freeze dried raspberries and slivered almond. Allow to set. If the chocolate begins to firm before you can top it, simply set the oven to broil and for seconds at a time hold the pan with chocolate underneath the heat. Cut into triangles, enjoy!
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1