October is one of our favourite times of year. Crunchy leaves, crisp autumn breeze, and the perfect time to re-kindle a love affair with hot beverages. While we love having a warm, cosy cup of matcha on hand, we also like adding matcha to our baked goodies - especially with Halloween around the corner. The vibrant green of matcha is perfect for creating a spooky treat!
This month, our friend Heather at Sweetly Raw has created a custom Halloween dessert recipe for us. As always, it is gluten-free and vegan!
Matcha Halloween Bark
- 3/4 cup dark chocolate
- 1 teaspoon coconut oil
- 3 tablespoons melted coconut butter
- 1 tablespoon melted cacao butter
- 1/4 teaspoon DoMatcha powder
- 2 tablespoons chopped dried apricots
- 1 tablespoon coconut flakes
Charcoal drizzle, optional
- 1 tablespoon melted coconut butter
- 1 tablespoon hot water
- 2 capsules activated charcoal, opened
1. Add the chocolate and coconut oil to a heatproof bowl set over a pot of hot water on the stove. Slowly melt it. In a separate bowl, whisk together the cacao butter, coconut butter, and matcha until smooth. It will be quite liquid.
2. Line an 8x8” pan with parchment paper. Pour the chocolate into the pan, saving a little bit.
3. Optional charcoal drizzle: whisk the coconut butter and water together until it becomes smooth. Add a bit more water if needed to make it smooth. Add the contents of the capsules and stir it in.
4. Pour blobs of the matcha mixture over the chocolate. If adding the charcoal drizzle, add that on top too. Drizzle the remaining chocolate on top. Use a chopstick to swirl the mixtures around. Do not over swirl or it will start to blend together.
5. Arrange the coconut flakes and apricots on top – or anything else you want to add. They may sink down a bit. You can save a bit for garnish once it is hard.
6. Place into the fridge until firm, about 30 minutes. Remove from the pan and break into pieces with your hands. Store in the fridge for up to 7 days (or two weeks if you don’t add the charcoal drizzle)