My lovely friend Mrs Hollingsworth posted a recipe for white chocolate matcha bark on her Instagram page and I made it instantly!

Though it was delicious, it still used refined sugar with the white chocolate, and I wanted an option free from dairy and refined sugar to wrap up in little gift packets for my girlfriends as part of our Christmas gathering where we all make a dish or two and share food and enjoy gathering together before the year’s end.

So I used cacao butter instead of white chocolate. They didn’t look as pretty as the white chocolate ones, and you can absolutely use organic white chocolate (vegan too if you need) so it looks perfect, but I was more concerned about the health element than how beautiful it was.

Everyone loved them and they made lovely little extra gifts presented on the tablescape!

Ingredients
2 cups cacao butter chips
1 heaped tbsp tahini
1 heaped tsp cashew butter
A good drizzle of maple syrup
1 tsp matcha powder
Cranberries (optional, to decorate)

Method
Melt the cacao butter in a saucepan over a gentle heat.

Once it’s fully melted and still on a low heat, add in the tahini, cashew butter and maple and stir until combined.

Scoop out a ladle-full of the mixture and put it in a separate bowl, then add the matcha powder into the original saucepan and mix really well. Keeping the heat on (still low) will help the matcha eventually dissolve.

Leave it out to cool a bit so it’s not too watery, then spread onto a baking tray with parchment paper on, making sure it still has a bit of depth.

Take the white-only mixture in the spare bowl and drizzle it with a spoon onto the matcha mixture, then use a skewer to swirl.

Place in the fridge for an hour. Once ready, cut or break and you can keep the pieces in an airtight container in the fridge. You can add the cranberries if using, when it’s starting to set but not fully set.

With love & health,
Lauren