Matcha-tahini white chocolate bark boasts nutty, earthy flavor and creamy texture for a sweet treat that’s perfect for holiday hosting.Where are my matcha lovers at?! Matcha is wonderfully earthy with a hint of sweetness and slew of antioxidants. Because the green tea leaves are consumed in their entirety, matcha is a more potent source of antioxidants than classic green tea bags.
Matcha is also praised for providing a sustained energy boost coupled with a “calm-alertness” thanks to the amino acid L-Theanine. In addition to enjoying it in creamy oat milk lattes, I also love using matcha in both sweet and savory recipe applications.The sweetness of white chocolate rounds out the earthiness of matcha, while tahini (a powerhouse sesame seed paste) offers rich nutty flavor with slightly bitter nuances. A good hit of orange zest offers a sunny lift that balances the grassy, pleasantly vegetal flavor of green tea.
My go-to tahini is Soom brand; it’s unctuous and smooth with no oil slick on top (perfect for mixing into desserts). They also just released an amazing Silan date syrup that I’ve been adding to my daily bowl of oats (and an assortment of desserts!) for a jolt of caramel-like sweetness. If you’d like try out any of the Soom products, you can get 10% off your order by using the code ‘dishingouthealth’ at checkout!This bark is incredibly easy to make and calls for minimal ingredients. All you need is white chocolate, tahini, matcha, and orange zest. I tried a few different varieties of white chocolate and found that Ghirardelli White Melting Wafers worked best. They melted into a luxuriously creamy, smooth consistency and hardened into melt-in-your-mouth buttery chunks of bark.
This recipe is also easily doubled, and the perfect host or hostess gift thats guaranteed to disappear. Sweet and sultry with an antioxidant boost, this bark will be a festive, decidedly decadent addition to your holiday dessert spread this year.
- 1 lb. baking white chocolate (such as Ghirardelli White Melting Wafers)
- 1 Tbsp. tahini
- 1 tsp. matcha powder
- 1 tsp. orange zest
- Bring about two inches of water to a simmer in a saucepan. Set a heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add white chocolate; stir occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat and allow residual heat to melt the rest. Stir well. Place 1 Tbsp. of the melted white chocolate in a small bowl, and spread the remaining on a parchment-lined baking sheet using the back of a spoon.
- Stir tahini and matcha into the reserved 1 Tbsp. white chocolate until smooth. Use a spoon to add dollops of the matcha mixture into white chocolate. Use the tip of a butter knife to create swirls in the bark, using a circular or figure eight motion. Grate orange zest evenly overtop. Place bark in the freezer for 1 hour, or until set. Break into pieces. Store in the refrigerator, covered, for up to 10 days.