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!!
- 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
- Line a large tray with baking paper
- Place cacao butter, macadamia nut butter, coconut oil, rosewater and stevia in a high-speed blender and blend into a smooth consistency
- Pour onto the baking paper and smooth out to 1cm thickness
- Sprinkle
over the nuts, cardamom, pomegranate and rose petals - Place the baking tray in the freezer for 2-3 hours to set
- When it’s ready
break into chunks and eat.
