Matcha White Chocolate Blueberry Bark
This viral blueberry bark gets a matcha upgrade with vibrant green white chocolate. This naturally gluten-free, no-bake frozen treat comes together in under 30 minutes with just three main ingredients for an antioxidant-packed dessert that's as beautiful as it is delicious.
Ingredients
- 2 cups fresh blueberries
- ½ cup white chocolate chips
- 1 tablespoon coconut oil
- ½-1 teaspoon matcha powder
Instructions
- Line a baking sheet with parchment paper. Scatter blueberries across the parchment in a loose, even layer covering roughly a 9x13 inch area. Place in the freezer for 10-15 minutes until very cold.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring thoroughly between each interval, until fully melted and smooth (2-3 intervals total).
- Whisk matcha powder into the melted chocolate mixture until evenly combined and smooth with no clumps. Start with ½ teaspoon and add more for stronger flavor.
- Remove blueberries from the freezer. Working quickly, pour the matcha white chocolate mixture over the frozen blueberries. Use the back of a spoon to spread evenly, ensuring most berries are coated. Some berries can peek through.
- Return the baking sheet to the freezer for 10-15 minutes, or until the chocolate is fully set and firm to the touch.
- Break the bark into irregular pieces by hand or cut into squares. Transfer pieces to an airtight container, layering with parchment paper between layers. Store in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Notes
Use fresh blueberries rather than frozen for best texture and shape retention.
Pat blueberries completely dry before arranging to prevent chocolate from seizing.
Don't skip freezing the blueberries before coating, as cold berries help the chocolate set quickly and prevent watery coating.
If chocolate begins to thicken while spreading, work quickly or pop it back in the microwave for 10-15 seconds.
Start with ½ teaspoon matcha for milder flavor; use 1 teaspoon for bold green tea taste.
Coconut oil keeps the chocolate smooth and prevents it from being too brittle when frozen.
Breaking bark by hand creates beautiful, artisanal-looking pieces.
Store in freezer for firmest texture; bark is best eaten directly from the freezer.
Pat blueberries completely dry before arranging to prevent chocolate from seizing.
Don't skip freezing the blueberries before coating, as cold berries help the chocolate set quickly and prevent watery coating.
If chocolate begins to thicken while spreading, work quickly or pop it back in the microwave for 10-15 seconds.
Start with ½ teaspoon matcha for milder flavor; use 1 teaspoon for bold green tea taste.
Coconut oil keeps the chocolate smooth and prevents it from being too brittle when frozen.
Breaking bark by hand creates beautiful, artisanal-looking pieces.
Store in freezer for firmest texture; bark is best eaten directly from the freezer.
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