Vegan White Chocolate Peanut Butter & Jelly Bark


Serves around 12⠀
1 cup cacao butter buttons⠀
6 tbsp coconut milk powder⠀
1 tbsp coconut nectar (or sweetener of choice)⠀
2 tbsp natural peanut butter⠀
1/4 tsp vanilla⠀
tiny pinch of salt⠀
2 handfuls of freeze dried raspberries⠀
In a double boiler, melt the cacao buttons. Whisk in the coconut milk powder tablespoon by tablespoon whisking constantly. Add the coconut nectar, peanut butter, vanilla and salt and whisk until combined. Pour into a lined baking tray (approx 15x20cm) and sprinkle with freeze dried raspberries. Place in the fridge or freezer until set. Snap into pieces and Enjoy! 

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