Raw Vegan Raspberry and White Chocolate Bark
Vegan white chocolate bark with raspberries... beautiful, festive, and refreshing yet rich. Try it chilled for summer, or served with coffee/ tea for winter.
- 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
Ingredients
- 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
Instructions
- Place all ingredients, except raspberries and almonds, in a small blender {I used my magic bullet}, and blend until the mixture is smooth.
- 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.
- Sprinkle with raspberries and slivered almonds.
- Place the tray in the freezer and allow it to set for about an hour.
- Remove from freezer, rough chop it with a knife and enjoy! Store any leftovers in the freezer.
