|Dairy Free White Chocolate Bark|
|photo by recipe author|
Preparation Time: 45 minutes
- 1 cup raw, cacao butter
- 1 cup palm shortening
- 1/2 cup raw honey
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well. Then chill it in the refrigerator for 15 more minutes.
Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.
To make white chocolate bark, fold in your mix-in and spread the mixture into a 9X13 glass dish lined with parchment paper. Put in fridge and allow to harden completely. Then break the bark apart into serving size pieces.
Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.
Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!