Vegan "White Chocolate" Matcha Protein Bark

Ingredients

1 teaspoon matcha + extra for garnish

1 tablespoon powdered Stevia*

1 tablespoon honey

1 cup coconut butter

1/2 cup coconut yogurt 

1 serving ALOHA Vanilla Protein 

1 teaspoon vanilla extract

1/4 teaspoon salt 

1/4 cup freeze dried rasp

1/4 cup coconut chips 

*Stevia is not mandatory—feel free to use only honey or any sweetener of choice

I also made a true white chocolate version for the dairy-lovers in my office. The preparations are the same for each version. Ingedrients as follows.

Ingredients

1 1/2 cups high quality white chocolate

1 serving ALOHA Vanilla Protein 

1 teaspoon matcha + extra for garnish

1/4 teaspoon salt 

Preparation

1. In a medium saucepan, heat the coconut butter on low until it starts to melt and then remove it from the heat.

2. Mix in the honey and vanilla. Add the ALOHA Protein, salt, stevia, and matcha. Lastly mix in the coconut yogurt. Add in half of the raspberries and coconut chips.

3. Pour the mixture onto a sheet of parchment paper and spread evenly, or pour it into a baking dish. Top with the remaining raspberries, coconut chips, and garnish with extra matcha. Freeze for at least 20 minutes. To serve, remove from the freezer and cut into pieces. You can store this in your freezer for a month or until the yogurt expires.