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Vegan White Chocolate Bark

Vegan White Chocolate Bark (sugar-free)

With Easter just around the corner, I have been busy making this vegan-friendly white chocolate bark it’s delicious and nutritious! It also makes a gorgeous gift.   The macadamia nut butter adds a really creamy texture to the bark, you could also use cashew nut butter or any light colored nut butter this keeps the bark looking white.  I like to eat my bark straight out of the freezer, it melts fast once it’s out so if you need to travel with it, I recommend traveling with an ice pack.  I have used  some of my favorite flavors of rosewater, cardamom, and pomegranate – you can change the toppings to anything you like e.g. coconut flakes, strawberries, and vanilla extract, play around and have fun with it. To make this nut-free you can substitute the nuts with seeds such as black sesame seeds, pumpkin seeds and flaxseeds.  Enjoy!!

 

White chocolate bark
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Dessert
Serves: 10 pieces
Ingredients
  • ¾ cup of cacao butter, melted
  • ½ cup of macadamia nut butter
  • ¼ cup of coconut oil
  • 10 – 15 drops of liquid stevia
  • Seeds of ½ pomegranate washed
  • 1 tsp of ground cardamom
  • 2 teaspoons of rosewater
  • 2 tablespoons of pistachios, roughly chopped
  • 1 tablespoon of dried edible rose petals (optional)
  • 2 tablespoons of almonds, roughly chopped
Instructions
  1. Line a large tray with baking paper
  2. Place cacao butter, macadamia nut butter, coconut oil, rosewater and stevia in a high-speed blender and blend into a smooth consistency
  3. Pour onto the baking paper and smooth out to 1cm thickness
  4. Sprinkle over the nuts, cardamom, pomegranate and rose petals
  5. Place the baking tray in the freezer for 2-3 hours to set
  6. When it’s ready break into chunks and eat.
Notes
Store the bark in an airtight container in the freezer for up to 2 months

 

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