170gwhite chocolate block/cooking chocolatebroken into squares
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.
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.
Store in an airtight container, refrigerated, for 1 week - 10 days.