Raw Vegan Raspberry and White Chocolate Bark {Gluten-Free, Paleo}

Raw Vegan Raspberry and White Chocolate Bark {Gluten-Free, Paleo, Refined Sugar-Free, SCD}

{Raw, Gluten-Free, Vegan, Paleo, SCD, Refined Sugar-Free}

So here’s the story with this raw vegan raspberry and white chocolate bark: wild raspberry season is beginning to come to an end around here, and so I’ve been trying to take advantage of the acres {I’m not exaggerating!} of raspberry bushes we have around here to do something easy and fun with them. I decided not to go full on with the berry picking this year {and the deer, gophers, and bunnies have been more than happy with my decision so far…}. Instead I spent tons of quality time outdoors with my pups, the three of us picking and eating the berries daily right off the bushes — I think this will be a “ritual” I’ll keep for years to come ;) . It’s really incredible being able to enjoy nature’s abundance and to share it with all the little creatures we share this space with!

I did pick some for recipes though {couldn’t resist} and made some jam with them {using this recipe}, added them to porridge and my morning cereals, and also of course made some of our favorites around here {Gluten-Free Vegan Raspberry Almond Squares, Raspberry White Chocolate Paleo and Vegan Tapioca Pudding, and Heavenly Raw Vegan White Chocolate and Raspberry Cheesecake}. Notice a pattern there? Yeah, I love my white chocolate with raspberries ;) . So here’s another easy one for you: Raw Vegan Raspberry and White Chocolate Bark {Gluten-Free, Paleo}. The combination of chilled white chocolate and raspberries was super refreshing on a hot summer day, but the creaminess of the cashew butter makes it also go really well with a cup of good coffee or tea. Enjoy it however you like it best — I bet it won’t last too long ;)

Raw Vegan Raspberry and White Chocolate Bark Recipe:

Raw Vegan Raspberry and White Chocolate Bark {Gluten-Free, Paleo}
Prep time
Cook/Chill Time
Ready In
Makes: approx. a 7" x 5" bark
  • ½ cup melted cocoa butter {white chocolate butter; not coconut}
  • ¼ cup cashew butter, at room temperature {I bet macadamia butter would work well too}
  • 3 tbsp liquid sweetener of your choice, at room temperature {I used maple syrup}
  • ⅛ tsp raw ground vanilla bean
  • ¼ cup raspberries {I used wild since they are a bit smaller}
  • a few tbsp slivered almonds
  1. Place all ingredients, except raspberries and almonds, in a small blender {I used my magic bullet}, and blend until the mixture is smooth.
  2. Line a small baking tray or a flat plate with parchment paper. Pour the blended mixture onto the parchment paper and use a spoon to spread it out flat to about ¼″ thickness.
  3. Sprinkle with raspberries and slivered almonds.
  4. Place the tray in the freezer and allow it to set for about an hour.
  5. Remove from freezer, rough chop it with a knife and enjoy! Store any leftovers in the freezer.

Raw Vegan Raspberry and White Chocolate Bark {Gluten-Free, Paleo, Refined Sugar-Free, SCD}

xo Audrey


This Raw Vegan Raspberry and White Chocolate Bark recipe has been shared with Allergy-Free Wednesdays, Natural Living Monday, Gluten-Free Wednesdays, Fat Tuesday, Gluten-Free & DIY Tuesday, Let’s Get Real Friday Party, #glutenfreefridays, Natural Family Friday, Sweet and Savoury Sunday, Eating Inside the Box, and Real Food Wednesday.

** A big thanks to Adrienne @ Whole New Mom, Joyce @ The Skinny Pear, Vanessa @ Natural Family Today, and Kelsi @ Vintage Kids | Modern World for featuring this recipe!



    • Audrey says

      Thanks Shirley! It’s certainly been great fun :)

  1. says

    What in the world?! I must taste this unbelievable treat. So pin it I will.

    • Audrey says

      Hi Linda, it’s cacao/cocoa butter, which is the fat from the cacao bean {usually you’ll notice it being listed as the third ingredient in chocolate bars, for example}. It looks like this picture. It’s got an amazing aroma and flavor. In a white chocolate bar for instance, you’ll typically see in the ingredients cocoa butter, powdered dairy, and a ton of sugar. It’s the butter that gives it the chocolate flavor. You can read more about cocoa butter here: http://en.wikipedia.org/wiki/Cocoa_butter

      I just wrote white chocolate butter besides the name to clarify, as a lot of the time people confuse “cocoa butter” with “coco butter”, which is a product made out of coconut and while it will still taste good in this recipe it will not taste anything like white chocolate. That’s what happened when I sent my husband to the store once years ago — he came back with jars of coconut butter instead of cacao butter, and that’s how I discovered coconut butter for the first time ;)

      • Robin Schick says

        Where do you buy cocoa butter?

        • Audrey says

          Hi Robin,

          I use JK Gourmet’s cocoa butter the most as it’s the most accessible one for me, but I’m not very picky. I’ve yet to buy bad tasting cocoa butter :). I get mine at a local health food shop (most of them carry it), but you can also order it online — they have a US and Canada website, but the cocoa butter only seems to be available online in Canada . There are also lots of cheaper options on Amazon (see here) . If I had to choose from there personally, I’d go with something like this , as it’s the closest to what I use normally.

          • Christi says

            Ok, I must have done something wrong somewhere. It separated and won’t mix anymore. Has anyone else had this happen?

            -sooo, to not waste anything, I added powdered stevia, almond flour and at the very end carefully mixed in an egg. I topped it with walnuts and baked it in a greased pan at 325 for 15 minutes. I ended up with something similar to a blondie. Never give up!

          • Audrey says

            Hi Christi,

            That’s odd. Sorry it didn’t work out for you, but I’m so glad you were able to save the ingredients and make something delicious instead. :)

            That’s never happened to me before. Did you change anything in the ingredients at all? If not, only thing I can think of is I’m wondering if your cashew butter was cold? If so, that would make the cocoa butter harden up and it won’t mix. {Sorry, I normally say things should be at room temp when working with coconut oil or cocoa butter because it hardens when cold, but forgot to add it in here. I added it in the recipe now}. Let me know if you think this was the problem or otherwise I’d love to hear what ingredients you used.

            Thanks so much, and I hope you give this another try sometime :) #nevergiveup!


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