"Vegan White Chocolate Peanut Butter & Jelly Bark♥️ recipe is below, don’t forget to save it to have handy over Christmas🎄 it’s very easy to make and has no nasty ingredients. You could use fresh raspberries instead of the freeze-dried or switch them out for anything else you like🙂"
White Chocolate Peanut Butter & Jelly Bark
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 12 pieces
Recipe Card
ingredients
- 1 cup cacao butter buttons
- 6 tablespoons coconut milk powder
- 1 tablespoon coconut nectar, or sweetener of choice
- 2 tablespoon peanut butter
- 1/4 teaspoon vanilla
- Pinch of salt
- 1 Handful of freeze dried raspberries
Method
Step 1
Line a sheet pan with parchment paper. Set aside.
Step 2
In a double boiler, melt the cacao buttons. Whisk in the coconut milk powder tablespoon by tablespoon whisking constantly.
Step 3
Add the coconut nectar, peanut butter, vanilla, and salt. Whisk until combined. Pour into the prepared baking pan and sprinkle with freeze-dried raspberries. Place in the fridge or freezer until set. Snap into pieces and enjoy!