White Chocolate Bark

Prep Time 10

To set 2

Servings

Calories 133kcal

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).