This recipe is from The Healthy Matcha Cookbook. For a dairy-free version, substitute dairy-free chocolate chips.
Ingredients
- 6 ounces dark chocolate chips
- 2 ounces pomegranate seeds
- 1/4 cup shelled pistachios, chopped
- 1 teaspoon matcha powder
Instructions
- Line a baking sheet with unbleached parchment paper and set aside.
- Place chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring in between until melted.
- Drizzle dollops of chocolate 2-3 inches apart in the prepared baking sheets, spreading each with the back of a spoon. Place a few pomegranate seeds and pistachios over the chocolate. Repeat until you use all the chocolate. Sprinkle the matcha powder over each piece and set tray aside until the chocolate sets.
- Store at room temperature.
