MATCHA CACAO BARK
As Easter rapidly approaches, the temptation of chocolate eggs and those oh-so tasty hot cross buns can become almost un-bearable. However, it is time to replace the refined sugar foods with delicious healthy delights.
Lucky for us, The Healthy Ingredient (a wonderful holistic nutritional consultancy based in Melbourne, founded by the beautiful nutritionist, Bannie Williams) has created cacao bark with matcha and rose petals!!! This festive recipe is gluten free, vegan, packed full of nutrients and contains the antioxidant rich super-food – our MIX N MATCHA of course! The perfect Easter gift or guilt free sweet treat.
Check out The Healthy Ingredient website or Bannie’s gorgeous instagram page for many more recipes and health foodie fun. All recipes and images posted on The Healthy Ingredient are Bannie’s delicious, clean creations all individually designed to have a superior nutritional profile. Bannie is, among other things, the resident nutritionist for CLEO magazine Australia, the nutrition editor for The Carousel and practices as an Associate Nutritionist through her Melbourne based consultancy – what a multitalented little miss matcha!
- 200g cacao butter (1 cup melted)
- 1 cup raw cacao powder
- ¾ cup rice malt syrup
- 1 tsp. vanilla essence
- 1 heaped tsp. green MIX N MATCHA powder
- Pinch sea salt
- 2TBS edible dried rose petals
- Line a large flat baking tin (or 2 smaller ones) with baking paper and set aside.
- 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.
- Pour the mixture over the baking paper evenly. Sprinkle with the rose petals and place in the fridge to set.
- Allow at least 2 hours before break into pieces.
- Makes around 470g. Store in the fridge in an airtight container for up to 2 weeks.