Vegan Marbled Matcha Chocolate Bark

1. Gently meltdown cacao butter over the stove. Stir in syrup and combine with a whisk.
2. Let cool for 15 min until warm to touch before adding melted coconut butter, matcha, mesquite, vanilla and pinch of salt.
3. Stir well with a whisk until smooth, creamy and combined.
4. Pour into a lined tin, reserving a small portion of matcha chocolate mixture aside.
5. Add cacao powder to the reserve and combine. Drop/pour the cacao mixture into random sections of the tin before marbling with a knife.
6. Sprinkle with chopped pistachios and cacao nibs and place in freezer until completely set.
7. Remove from tin and chop into shards/pieces using a large sharp knife.

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