White Chocolate Bark
Ok quick poll – were you a mad Milky bar fan when you were a kid? I’ve got my hands up! Our local dairy must’ve had to order it on high rotation to satisfy my demand. So now, this – a dairy & refined sugar free version of your fav, so you can satisfy those white choc cravings without the nasties. Also – 7 ingreds, 1 step, & perfect for making with kiddos!
I asked you guys over on social the other day what type of recipes you were wanting to see most, after having posted some rather popular (yet very ordinary looking) vegan cheese scones. The result was a resounding and loud – SIMPLE, QUICK, AFFORDABLE, and ideally with ingredients you already have in the pantry. So, the challenge has been set, and I’m already dreaming about how I can make all your favourite recipes into healthier plant-based versions, whilst also being simple, quick and easy on the wallet. After all, I’m like you when it comes to wanting to eat ridiculously delicious food, that’s good for my health, animals and our planet, whilst also being quick to whip up (<15 minutes is ideal!).
If you haven’t had the chance to chip in your 2 cents yet, I would love to get your opinion on what YOU’D like to see more of here on Be Good Organics. As you know, I’m no longer the perpetual student (Tony rejoices in background), so 2018 for me is all about making Be Good Organics the very best plant-based recipe resource it can be. I’d love to hear your views on exactly what you’d like to see more of here, so we’ve created a super simple (of course) survey which you can do in less than 2 mins. What kind of recipes are you looking for? (vegan/gluten free/low sugar etc) What style of diet do you follow (however loosely…)? What would you like to see more of on the blog – more short recipe vids, longer instructional/educational vids? And if we were to offer an online course at some stage, what topics would you be most interested in? If you tell me, I can deliver!
I always love hearing your feedback, it helps us make BGO the best place it can be! Particularly in this crazy online world, where I can’t reach out, shake your hand, and ask you in person. There’s even a sweet $5 voucher at the end you can use on anything in our store, as a thank you. Fill out our survey here!
So, on this new simpler, easier note, this… White Chocolate Bark. Whilst it doesn’t tick all those boxes (I’m getting there), it’s most definitely…
- Easy as pie, whipped up in <15 mins;
- Only 7 ingredients;
- Done in a single pan + blender;
- Low in sugar, low carb, gluten free, paleo, keto friendly, & of course, vegan; and
- A healthier more delicious, sustainable, animal/planet-loving version of your favourite childhood Milky bar!
Mmm sweet creamy white chocolate… Come at me. I’m going to keep working on this SIMPLE-QUICK-AFFORDABLE trifecta (this one is a little pricier thanks to the cacao butter, BUT, it makes a whole tray, and when you compare it to a store bought natural equivalent – actually no more expensive), so stick with me. And have your say here!
Let’s get white chocolate making. Get the kiddos involved in this one too, Mila LOVED it (who can say no to sprinkles). If holiday boredom is setting in, this one’s for you!
I’d love to hear if you try this one! What toppings will you add? I personally went for pistachios, cranberries (salty crunch + sweet tang = heaven), along with crunchy activated hazelnuts, freeze dried raspberries (so much colour), and a sprinkling of bitter cacao nibs. But go wild here! Simple roasted/activated almonds and raisins would also be divine (fruit and nut fans, holla).
Share your white chocolate bark breaking with me on Insta. Tag me @begoodorganics and #begoodorganics so I can find you. Or get your kiddos in on the bark breaking pics! NB – if you just tag @begoodorganics in the copy, and don’t use my hashtag #begoodorganics, or tag me in the image, I generally miss you from my feed – it rolls too fast! So, if you want us to be friends, please use both (or add the image image tag as well = ideal). If you’re a FB fan, you can share your pics and comments over on my page here – love hearing from ya on social it’s the best!
Thanks again, sweet friends. So excited for 2018. May this New Years enthusiasm last for us both, for many months to come!
Til next week, stay happy and well.
PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends. Also, if you’re not already subscribed to my weekly recipe emails, be sure to do that here, and don’t miss my next recipe video by signing up to my YouTube here.
Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
- 3/4 c cacao butter melted
- 1/4 c cashew butter
- 1/4 c coconut butter
- 1/4 c coconut cream the top hard portion
- 3 tbsp liquid sweetener brown rice syrup, coconut nectar or agave syrup
- 2 tsp vanilla extract
- Pinch sea salt
- Buckwheat activated
- Cacao nibs
- Sour cherries
- Freeze dried raspberries
- Melt cacao butter, add with remaining ingredients to a blender, then blend until super smooth.
- Pour into a tin/container, sprinkle with toppings, then place in the freezer for 1-2 hours until set.
- Remove slice and enjoy! Store in freezer, best served straight from freezer (it softens quick).
- Make it nut free - replace the cashew butter with an equal measure of coconut butter, and use watermelon seeds and/or pumpkin seeds for topping instead of nuts.
- Make it keto - swap the sweetener for erythritol to taste, and omit the dried fruit from sprinkles. I'd recommend starting with 3/4 of the amount of sweetener if you're using this option.
- Make it low sugar - swap the sweetener for stevia. Try using 1/4 - 1/2 tsp at first, then taste to see if it's to your like - stevia's often very strong so you want to take it slowly!
- Make a milk chocolate version - add 2 tbsp raw cacao powder. Yum!
- If you're more of a dark chocolate person, you might enjoy this delish Superfood Chocolate Bark from the lovely Jess at Choosing Chia!
- Be sure to use only the top hard portion of the coconut cream. To make it easy to access, you can put your can of coconut cream in the fridge for a few hours first (it separates it out), although this isn’t necessary (I didn’t).