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Matcha Chocolate Bark

Serves 12.


    Matcha Chocolate Bark

    Packed with antioxidants and a vegetal sweet flavour, matcha is all the rage these days among tea aficionados. Outside of the mug, it can also be a way to add a “wow, look at that” green hue to desserts. This bark is a great way to satisfy crunchy, creamy, and sweet cravings after a day of Earth Day festivities.


    Make the grade

    Generally, matcha comes in two grades: culinary and ceremonial. For desserts, it’s fine to use the culinary grade of matcha instead of the pricier ceremonial grade, which should be saved for exceptional steamy drinks.


    Matcha Chocolate Bark


    • 12 oz (340 g) good quality white chocolate, chopped
    • 1 1/2 Tbsp (22 mL) matcha powder
    • 1 tsp (5 mL) ground ginger
    • 1/2 cup (125 mL) chopped dried mango, divided
    • 1/3 cup (80 mL) coconut flakes, divided
    • 2 Tbsp (30 mL) cacao nibs


    Per serving:

    • calories183
    • protein2g
    • fat11g
      • saturated fat7g
      • trans fat0g
    • carbohydrates20g
      • sugars1g
      • fibre18g
    • sodium33mg



    Line baking sheet with parchment paper. Melt white chocolate in double boiler or heatproof bowl set over a pan of lightly simmering water, stirring often.


    Sift matcha powder and ginger over chocolate to make sure there are no lumps. Stir until streaks disappear and chocolate is uniform green in colour. Stir in 1/3 cup (80 mL) mango and 1/4 cup (60 mL) coconut flakes. Spread chocolate mixture onto parchment-lined baking sheet to about 1/4 in (6 mm) thickness and then sprinkle on remaining mango and coconut flakes, as well as cacao nibs. Chill in refrigerator until firm, about 30 minutes. To serve, break into pieces of desired size.


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    This recipe is part of the Keen on Green collection.



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    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.