Ingredients
Scale
- 2 cups strawberries (thinly sliced)
- 1/2 cup runny all-natural almond butter (or any nut or seed butter)
- 1 cup white chocolate chips
- 1 tbsp coconut oil
- 2 tsp matcha powder
- 1/4 cup chopped pistachios
- 1/4 cup sliced almonds
Instructions
- Thinly slice the strawberries and arrange them on a parchment paper-lined baking sheet.
- Drizzle almond butter over the strawberries and spread it evenly. Freeze for 30 minutes to firm up.
- Melt white chocolate with coconut oil in the microwave, stirring every 30 seconds. Mix in matcha powder.
- Spread the mixture evenly over the almond butter and quickly sprinkle with pistachios and almonds. Freeze for at least 8 hours or overnight.
- Break the bark into pieces or cut it with a knife, and enjoy!
Notes
- Aim for thin and uniform strawberry slices, arranging them closely.
- Opt for a thin and runny nut or seed butter for easy spreading.
- Ensure the almond butter is firm before adding the melted matcha white chocolate.
- Sprinkle the nuts over the chocolate quickly to prevent it from setting before adding the toppings.