This Cacao Bark recipe is gluten free, vegan, packed full of nutrients and contains the antioxidant rich super-food matcha. The perfect Easter gift or guilt free sweet treat.
200g cacao butter (1 cup melted)
1 cup raw cacao powder
¾ cup rice malt syrup
1tsp. vanilla essence
1 heaped tsp. green matcha powder
Pinch sea salt
2TBS edible dried rose petals
1 Line a large flat baking tin (or 2 smaller ones) with baking paper and set aside.
2 Place the cacao butter in a small saucepan over very low heat, stir until melted. Then add the cacao powder, rice malt syrup, vanilla essence, green tea and sea salt. Stir until combined and smooth.
3 Pour the mixture over the baking paper evenly. Sprinkle with the rose petals and place in the fridge to set.
4 Allow at least 2 hours before break into pieces.
5 Makes around 470g. Store in the fridge in an airtight container for up to 2 weeks.
The Carousel thanks The Healthy Ingredient for this recipe.