Matcha and raspberry chocolate bars

5 July 2017 by
First published: 14 July 2017

Can’t stop reaching for the snack drawer? These matcha and raspberry chocolate bars are the perfect addition to a slightly healthier snacking regime. Plus they’re super easy to make!


100g white chocolate

½tsp PureChimp Matcha

50g freeze-dried raspberries (whole or crumbled)


Line a baking tray with parchment paper and set aside.

Place 2/3 of the white chocolate in a double boiler or a bowl placed over a pot of steaming water (medium high heat), stirring constantly until melted (5-10 minutes).

Add matcha powder to the bowl and stir until the streaks disappear and the chocolate is uniform in colour.

Pour the melted chocolate onto the parchment-lined baking tray. Sprinkle your frozen raspberries on top. Gently press the toppings into the chocolate to make sure they stick.

Refrigerate for 30 to 40 minutes, until chocolate is set and can be broken into chunks. Enjoy.

Recipe courtesy of Eliza Brook

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