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 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.