Name: Raw Vegan Raspberry and White Chocolate Bark
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
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

Description

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

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.