Before I tell you about this superfood white chocolate bark that’s equally delicious and easy to make, let me recap a conversation I had with my dad this past weekend.
Dad: You should publish more frequently on your blog, Nisha.
Me: Cool cool cool.
Dad: One to two posts per week. At a minimum.
Me: You know I have a full-time job, right? Where I work 10-12 hours a day?
Dad: And? I know a lady who’s a full-time mom and posts that frequently.
Me: But I also have an active Instagram account that I maintain everyday, which takes a lot of time.
:::::Wait…did I just compare raising children to managing an Instagram account? Definitely going to hell for this one.:::::
Me: Disregard that, dad! I’ll never disappoint you again!
And that’s how we’ve arrived at my third blog post this week. Hot damn, I am exhausted.
Luckily, I had a burst of energy one day this week from 3:45 a.m. to 7:45 a.m. that helped me get to three posts this week. Don’t worry, I am not a masochist who enjoys waking up at this hour, but I got up one morning to use the pot and couldn’t fall back asleep. Instead of uselessly lying in bed, I cranked out a handful of blog posts and cleaned my entire apartment. #marthastewart2.0 #nofelonyconvictions
Now that you’ve heard me blab about my desire to please authority figures and my early morning productivity, I’ll move onto this recipe. You’re welcome.
I was never a fan of white chocolate in my pre-vegan days. For one, it didn’t seem as luxurious as regular chocolate and it always tasted cloyingly sweet. Also, it also seemed a bit racist to me. Like a fringe group of racists were offended by the idea that so many people loved brown-colored chocolate that they decided to invent this thing called “white chocolate,” which basically just took the brown out of chocolate. Well, guess what, racists? It didn’t work. White chocolate is gross!
Except homemade vegan white chocolate is not gross. In fact, it is very delicious. This stuff tastes like what you think white chocolate should taste like–exquisite, elegant, buttery smooth, and without a hint of racism. If you don’t know what elegant anti-racism tastes like, you’ll just have to trust my judgment and make this recipe for yourself.
P.S.: For the coconut butter, if you don’t want to fork over $16 for a jar of store-bought coconut butter, you can easily make your own at home with shredded unsweetened coconut. I used this guide from The Kitchn to make mine, omitting the salt.
Superfood White Chocolate Bark
Raw Vegan, Gluten-Free, Paleo
- 1/2 cup coconut butter
- 1/4 cup raw cacao butter
- 3-4 tablespoons of raw coconut nectar
- Spirulina powder
- Matcha green tea powder
- Pistachios, crushed
- Puffed quinoa (optional)
- Line a baking sheet with parchment paper. Melt raw cacao butter over a double boiler.
- Mix raw cacao butter with coconut butter and coconut nectar in a food processor until thoroughly combined and smooth until it has the texture of melted chocolate.
- Transfer a few tablespoons of the melted chocolate to a small bowl.
- To make the green color, slowly add an 1/8 of a teaspoon each of spirulina powder and matcha powder and mix to turn the chocolate green. Assess the color and continue adding more of the powders in small increments until you achieve the color you desire.
- Pour the remaining white chocolate onto the parchment-lined baking tray in a rectangular shape, approximately 10 inches long by 6 inches wide. Using a spoon, dollop blobs of the the green chocolate onto the white chocolate and use a knife to make swirly patterns.
- Top the chocolate with crushed pistachios and puffed quinoa, if using.
- Place in the freezer for 2 hours to harden. Thaw for 20 minutes before serving.