White Chocolate Bark With A Twist

White Chocolate Bark With A Twist

Chocolate isn't always dark. It can be white too!

  • 2 ounces cacao butter
  • 1/3 cup erythritol
  • 1 teaspoon vanilla powder
  • ½ teaspoon hemp seed powder
  • Pinch of salt
  • 1 teaspoon toasted pumpkin seeds

  • How to prepare:
    1. This is where I buy my cacao butter (nuts.com) and this is the nutritional info.
    2. This is what it looks like. (Very similar to coconut butter)
    3. You can grate it, but I like to chop it up.
    4. I measured mine out to 2 oz.
    5. Now, I know that 2 oz. equals 1/4 a cup. But I measured mine out on the scale (after I chopped it up) and then put it in a measuring cup. The measuring cup below is a 1/2 cup measure. I’m not sure what to say about that.
    6. Put the cacao butter in the top of a double boiler or in a bowl that can be placed over a pan of boiling water. Mix remaining ingredients into a separate bowl and mix well.
    7. Turn burner on and bring water in pan to a low boil over medium high heat.
    8. Continue cooking just until cacao butter is melted.
    9. While cacao butter is melting, grease a small bowl or plate with butter or coconut oil. As soon as the cacao butter is melted, remove from heat and mix in remaining ingredients. Stir well and pour into the greased dish. (I used a small pyrex lid)
    10. Once mixture has set, remove from dish and break into 12 equal pieces. (To speed up this process, you can place the dish in the freezer for about 15 minutes). I made an alternate batch using powdered Swerve. I wanted to make sure the measurements would work with another sweetener. I powdered the Swerve in my spice grinder.
    11. I went ahead and measured out 1/3 cup, because I wasn’t sure how it would come out after powdering. It came out more than 1/3 cup powdered, but I only used 1/3 cup in the recipe. (At some point I’ll figure out how much to use to make the 1/3 cup powdered and will update this post)
    12. It is imperative that you wait until the sweetener has settled (about 3 minutes) before removing the lid. Otherwise, you will get a huge sugar-free cloud. Of course, you can always buy the powdered Swerve. Not sure how grinding it in a blender would work. This is the Swerve bark. I put a little more chopped pumpkin seeds on top.

    This makes a total of 12 servings of White Chocolate Bark. Each serving comes out to be 23.92 Calories, 2.36g Fats, 0.11g Net Carbs, and 0.13g Protein.

    Credit to Ruled.me. Link here: https://www.ruled.me/white-chocolate-bark-twist/

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