Line a baking sheet with some parchment paper and set aside. In a microwave-safe bowl, combine chocolate chips and agave nectar. Microwave on high for 30 seconds or until the mixture has completely melted.
Remove from the microwave and stir well with a fork for about a minute. Place back in the microwave for another 20 seconds on high. If there are still small bits of unmelted chocolate, continue to microwave on high for 5 seconds at a time, stirring for at least 1 minute after each microwave interval, until the chocolate has completely melted.
Remove 1/4 cup of the chocolate and set aside. Add matcha powder in the remaining chocolate and mix well.
Spread the matcha chocolate mixture over the prepared baking sheet and flatten the surface into a thin layer with a kitchen spatula.
Evenly spoon 6 small dollops of the reserved white chocolate over the matcha chocolate mixture. Run a knife or a wooden skewer back and forth through the two chocolate mixture until you are happy with the swirl.
Quickly sprinkle with toppings and cool completely before cutting into small pieces. The chocolate bark will keep for at least 1 month if stored in an airtight container.
It’s almost Valentine’s Day and if you’re looking for something entirely new and different to surprise your other half, this is the perfect recipe for you.
This beautiful white chocolate bark with healthy pistachios and dried cranberries takes only ten minutes to prepare and tastes amazingly.
Adding just one tablespoon of matcha green tea powder will give this recipe a gorgeous green color and a decent amount of nutrients you can’t easily get in a chocolate-based dessert.
Add just one tablespoon of rose petals and the result will be a beautiful dessert you will remember for a long time!