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Matcha White Chocolate Slice

Course Gluten Free, Slice, Snack
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Wholesome Patisserie


  • Base
  • cup crunchy or smooth peanut butter
  • ¼ cup maple syrup
  • 4 tablespoon coconut oil
  • 3 teaspoon matcha powder I use Zen Wonders Culinary Matcha
  • ½ cup desiccated coconut
  • 1 cup rice puff cereal
  • Topping
  • 170 g white chocolate block/cooking chocolate broken into squares
  • 1 tablespoon coconut oil


  • Base
  • Line a 9” x 12“ rectangle baking pan with parchment paper, set aside.
  • In a medium sized pot over low-medium heat, add peanut butter, maple syrup and coconut oil, mix to combine.
  • Gently heat mixture until peanut butter has completely melted down and the mixture is smooth and shiny. Remove from heat.
  • Stir through matcha powder, 1 teaspoon at a time until completely blended through.
  • Stir through desiccated coconut.
  • Add rice puffs and mix until everything is well combined.
  • Pour mixture into lined baking pan and spread out evenly. NOTE: it may look like you don’t have enough mixture to fill the base of the pan but you will, it’s meant to be a thin bark/slice.
  • Place in the refrigerator for 15-20 minutes until set.
  • Whilst the base is setting, melt chocolate.
  • Topping
  • Half fill a small pot with water and put over a medium heat.
  • Place a medium-large heat proof bowl over the pot.
  • Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth. Remove from heat.
  • Remove base from refrigerator and pour over melted chocolate. Using a spatula to evenly spread it out.
  • Refrigerate for a further 1-2 hours or until chocolate is set and hardened. Halfway through refrigerating, remove slice and dust over a little extra matcha powder before the chocolate completely hardens. NOTE: I use a tea ball for this or a very small sieve.
  • Once set, lift out from pan and slice into long bark pieces or slices/squares.
  • Enjoy!


Store in an airtight container, refrigerated, for 1 week - 10 days.