Matcha Chocolate Bark & Pumpkin Alfredo (Vegan/Paleo)

In honor of Halloween which is quickly approaching, I have an easy, healthy, and yummy recipe for you! My Matcha Halloween Bark is a wonderful sugar-free treat.

And, another Fall favourite of mine - creamy pumpkin alfredo that is so cozy and delicious. It's vegan and paleo.

If you're a regular reader, you know how much I love matcha. You can read more about exactly what it is and it's benefits in THIS POST that I did a few years ago. I drink it regularly and infuse it in my treats too. DoMatcha is my favourite brand due to it's high quality and freshness - did you know that you can tell the freshness and quality by the colour? Matcha should be bright green (keep it in the fridge to preserve its freshness). I recently did a side by side comparison with another brand of matcha that someone gave me and I couldn't believe the colour difference!

Today's chocolate bark is infused with both matcha and activated charcoal (which is optional but fun for a grey/black colour for Halloween and is good for digestive issues.

I think that chocolate and matcha are a perfect match! They taste great together and are both energizing, making a great morning or afternoon pick-me-up. Plus matcha has a relaxation effect and is one of the most alkalizing foods you can eat. Score!

I'm using the culinary matcha in this recipe but you can use any of DoMatcha's products.

And let me just say that even though this recipe is in honor of Halloween, you can absolutely make it any time of the year! I dressed it with the dried apricots for the orange colour but you can top it with any toppings that your heart desires!

Feel free to make this recipe truly sugar free by using 90% or unsweetened chocolate.

Matcha Chocolate Halloween Bark

Vegan - Paleo

3/4 cup dark chocolate

1 teaspoon coconut oil

3 tablespoons melted coconut butter

1 tablespoon melted cacao butter

1/4 teaspoon DoMatcha

2 tablespoons chopped dried apricots

1 tablespoon coconut flakes

Add the chocolate and coconut oil to a heatproof bowl set over a pot of hot water on the stove. Slowly melt it. In a separate bowl, whisk together the cacao butter, coconut butter, and matcha until smooth. It will be quite liquid. Line an 8x8” pan with parchment paper. Pour the chocolate into the pan, saving a little bit. Pour blobs of the matcha mixture over the chocolate. If adding the charcoal drizzle, add that on top too. Drizzle the remaining chocolate on top. Use a chopstick to swirl the mixtures around. Do not over swirl or it will start to blend together. Arrange the coconut flakes and apricots on top – or anything else you want to add. They may sink down a bit. You can save a bit for garnish once it is hard. Place into the fridge until firm, about 30 minutes. Remove from the pan and break into pieces with your hands. Store in the fridge for up to 7 days (or two weeks if you don’t add the charcoal drizzle).

Charcoal Drizzle, optional

1 tablespoon melted coconut butter

1 tablespoon hot water

2 capsules activated charcoal, opened

Whisk the coconut butter and water together until it becomes smooth. Add a bit more water if needed to make it smooth. Add the contents of the capsules and stir it in.

I hope you give it a try! Let me know what you think!

Now, onto a cozy, comforting, and nourishing meal...

Pumpkin Alfredo!

This creamy pumpkin alfredo rocks my world and I think you'll love it too. This is an oldie here on the blog BUT I just turned it into a recipe video to show you just how easy it is to throw together along with zucchini noodles and mushrooms.

See my recipe video HERE on Youtube - the full recipe is printed out in the description box of the video.

Otherwise you can see the recipe in an old blog post HERE.

And on a final note, I'm so happy to see that many of you downloaded and are enjoying my new E-Book!

If you haven't already, make sure to check out my Sugar Free Treats e-book. It's great if you have a sweet tooth like me but are trying to eat less or no sugar.

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