Matcha White Chocolate + Turmeric Dark Chocolate Barks


I love using powerful combinations of ingredients to make dishes and treats. In this case, the wonders of matcha, turmeric, cacao, and sesame work in concert and make for a delicious burst of energy.



For the Matcha White Chocolate:

  • 12 oz. semi-sweet white chocolate (bars, or chips)

  • 1-2 tsp matcha 

  • 1 tbsp tahini

For the Turmeric Dark Chocolate:

  • 12 oz. semi-sweet dark chocolate (bars, or chips)

  • 1 tsp turmeric

  • 1 tbsp tahini

  • Seasme seeds and dried cherries for topping



  1. Melt white chocolate in a double boiler pan, or in a bowl set atop a pot with boiling water, stir until chocolate is mostly smooth (stirring as it melts)

  2. Once melted, reserve 1 tbsp. of the chocolate in a bowl

  3. Spread the remaining chocolate onto wax paper set atop a sheet pan

  4. Add tahini and matcha to set aside chocolate, mix well

  5. Swirl in matcha mixture to chocolate spread (use the back of a spoon, or butter knife)

  6. Once swirled in, place mixture in the freezer for at least 1 hour

  7. Remove, break apart and enjoy (store in fridge up to 1 month)

  8. For Turmeric Dark Chocolate Bark, repeat above steps swapping dark for white chocolate and turmeric for matcha (except: do not reserve chocolate for mixing turmeric, simply mix turmeric with tahini and swirl into chocolate)

  9. For Turmeric Dark Chocolate Bark, sprinkle dried cherries and sesame seeds on finished chocolate before putting in freezer 


Recipe Key

Plant-Based (Vegan if using vegan chocolate)

Best in: Fall, Winter, Spring

Best for: Vata and Pitta doshas (in mindful quantities)