This elegant no-bake treat combines creamy white chocolate with earthy matcha, tart raspberries, and crisp coconut. It’s a beautiful balance of flavors and textures, perfect for gifting, entertaining, or enjoying as a light dessert with tea.

Why You’ll Love This Recipe

• Quick and simple with no baking required
• Striking color contrast that looks impressive with minimal effort
• Balanced sweetness from white chocolate and tangy raspberries
• Easily customizable with different toppings
• Naturally gluten-free and suitable for halal diets

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 ounces (340 g) high-quality white chocolate, finely chopped
• 1 teaspoon matcha green tea powder, sifted
• 1/2 cup freeze-dried raspberries, lightly crushed
• 1/2 cup unsweetened shredded coconut
• Parchment paper, for lining the pan

Directions

1. Line a flat sheet pan or baking tray with parchment paper and set aside.
2. Fill a small saucepan with about 1 inch of water and bring it to a very gentle simmer over medium heat.
3. Place a heatproof metal bowl over the saucepan, making sure the bottom does not touch the water. Add about 9 ounces (three-quarters) of the chopped white chocolate to the bowl.
4. Stir frequently until the chocolate is melted and reaches about 100–110°F (38–43°C). Remove the bowl from heat.
5. Add the remaining 3 ounces of chopped chocolate and stir until fully melted and smooth.
6. Sift the matcha powder over the melted chocolate and stir until the color is completely uniform.
7. Gently fold in half of the raspberries and half of the coconut.
8. Pour the mixture onto the prepared pan and spread into an even square about 10 x 10 inches.
9. Sprinkle the remaining raspberries and coconut evenly over the top, pressing them lightly into the surface so they adhere.
10. Let the bark set at room temperature for about 2 hours, or refrigerate for 20 minutes until firm.
11. Once set, break or cut into pieces and serve at room temperature.

Servings and timing

• Servings: 16 pieces
• Preparation time: 10 minutes
• Cooking time: 5 minutes
• Setting time: 20 minutes (refrigerated) or 2 hours (room temperature)
• Total time: Approximately 30 minutes active, plus setting

Variations

• Add chopped pistachios or almonds for extra crunch
• Swap raspberries for freeze-dried strawberries or mango
• Sprinkle a pinch of flaky sea salt on top for a sweet-salty contrast
• Use dark or milk chocolate instead of white for a different flavor profile

Storage/Reheating

Store the bark in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Separate layers with parchment paper to prevent sticking. This recipe does not require reheating; allow refrigerated bark to sit at room temperature for a few minutes before serving for best texture.

FAQs

Can I use sweetened coconut instead of unsweetened?

You can, but the bark will be noticeably sweeter and may overpower the matcha flavor.

What type of matcha works best?

Culinary-grade matcha is ideal for this recipe, offering good flavor and color without bitterness.

Do I need a thermometer to make this?

A thermometer helps with precision, but you can proceed without one by gently melting the chocolate until just smooth.

Why is my chocolate grainy?

This usually happens if moisture or steam touches the chocolate, causing it to seize.

Can I melt the chocolate in the microwave?

Yes, melt it in short intervals at low power, stirring frequently to avoid overheating.

Is freeze-dried fruit necessary?

Freeze-dried fruit works best because it adds flavor without introducing moisture.

How do I cut the bark neatly?

Use a sharp knife warmed slightly under hot water and dried before slicing.

Can this bark be frozen?

Yes, freeze in an airtight container for up to 1 month and thaw at room temperature before serving.

Will the matcha taste bitter?

When properly measured and mixed with white chocolate, the matcha adds a gentle, pleasant earthiness.

Can I make this ahead for gifting?

Absolutely. Make it up to a week in advance and store it well sealed in a cool place.

Conclusion

Matcha White Chocolate Bark with Coconut and Raspberries is a simple yet refined treat that delivers big flavor with minimal effort. Whether you’re preparing it for guests, gifting, or indulging yourself, this recipe offers a beautiful balance of sweetness, texture, and visual appeal that never fails to impress.

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