Homemade White Chocolate (vegan) and Blueberry Bark

Homemade White Chocolate and Blueberry Bark is a delicious and easy way to make vegan chocolate. A naturally gluten free and vegan dessert coming together in less than 20 minutes.

‘White Chocolate’ Blueberry Bark baby! 

Earlier this year I started ending my nights with a few squares of vegan white chocolate, and let me tell you…once you start YOU CANNOT GO BACK.

Creamy, luscious, silky white chocolate…aka the *perfect* nightcap

And because this has now become SUCH a ritual, I wanted to enhance the white chocolate experience by making it from scratch, and adding in beautifying and nutritious ingredients, turning it into a damn delicious ‘functional’ chocolate ;)

Something magical happens when you combine cacao butter, honey, and cashew butter - the flavors melt into one another creating a version of ‘white chocolate’ that is just as luscious as you can imagine. 

And now take that silky chocolate sauce and slather it on top of juicy California Giant Blueberries and, my god (!), you are in for a real treat! 

The sweet pops of blueberries hits the chocolate and creates it’s own magical fruity flavor white chocolate dreaminess. 

Also, bonus points for us, squeezing in even more antioxidants throughout the day and night when we revel in this blueberry bark - lucky us ;)

Enjoy your new bonafide obsession, 

xx Marie 

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A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!

Homemade White Chocolate (vegan) and Blueberry Bark:

Makes 1 large bark

For the White Chocolate:

1/3 cup cacao butter, melted

3/4 cup cashew butter, unsalted

1 tsp coconut oil

1 tsp vanilla extract

1-2 tbsp honey

Sea salt

1 cup California Giant Blueberries

Top with:

Crushed pistachios

Edible flower petals

Using the double boiler method, melt the cacao butter over the stove. Once the cacao butter has melted, remove from the heat. Add in the remaining ingredients and mix until combined, or until the mixture is thick like melted chocolate. If the texture is too thin, you can always add in more cashew butter and stir once more. 

On a parchment paper lined baking tray, line the blueberries in rows leaving no space in-between. I like a row of 6 blueberries (width) to 8 blueberries (length). Pour the white chocolate over the blueberries. Top with the pistachios and edible flowers. Pop in the freezer to set for at least 45 minutes. Break/cut into chunks and enjoy!