Raw Raspberry and White Chocolate Bark

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!

Raw Raspberry and White Chocolate Bark (Dairy-Free, Refined Sugar-Free)

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

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: approx. a 7" x 5" bark
  • Category: Chocolate
  • Method: No-Bake
  • Cuisine: Dessert


Vegan white chocolate bark with raspberries... beautiful, festive, and refreshing yet rich. Try it chilled for summer, or served with coffee/ tea for winter.


  • 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 tablespoon 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.
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