Matcha White Chocolate Christmas Trees (Gluten-Free)
Festive, no-bake matcha white chocolate trees decorated with pomegranate seeds and gold stars. Perfect for holiday snack boards and edible Christmas crafts with kids.
Equipment
- Silicone baking mat or parchment paper
- Microwave-safe bowl
- Fine-mesh sieve
- Piping bag or zip-top bag
Ingredients
- 1 cup gluten-free white chocolate chips
- 1 –2 teaspoons matcha powder adjust for color and flavor preference
- 1 teaspoon coconut oil
- Pomegranate seeds for "ornaments"
- Gold star sprinkles or any star-shaped sprinkles
Instructions
- Prep the pan: Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the chocolate: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 20–30 second intervals, stirring after each, until completely smooth and melted.
- Mix in the matcha: Sift the matcha powder into the melted chocolate using a fine-mesh sieve. Stir thoroughly until the chocolate turns a smooth, even green with no visible clumps.
- Pipe the trees: Transfer the matcha chocolate to a piping bag or zip-top bag. Snip a small tip off the corner. Pipe Christmas tree shapes onto the parchment, starting wide at the bottom and tapering to a point at the top. Work quickly, as the chocolate begins to set as it cools.
- Decorate: Press pomegranate seeds gently into the chocolate to create "ornaments." Place one gold star sprinkle at the top of each tree.
- Set: Refrigerate for 10–12 minutes, or until the chocolate has fully hardened.
- Serve: Peel the trees off the parchment and arrange on a serving platter. Serve immediately or keep refrigerated until ready to enjoy.
Notes
Store in an airtight container in the refrigerator for up to 5 days. These trees are best served cold to maintain their shape and texture.
Tried this recipe?Let us know how it was!