A delicious refined sugar free 'cookies and cream' white chocolate bark, made with raw and vegan ingredients. Fills an 8 inch square baking tin. Break into approx. 32 pieces to serve - a little goes a long way.
1tablespoonpure vanilla extracttry to find a natural one with no extra added alcohol – you can use vanilla paste – but you will get flecks through the chocolate
3good pinches of coarse sea salt
15drops of liquid steviaoptional - may not need if using store-bought nut butter that has been sweetened
Instructions
FOR THE 'COOKIE DOUGH' CHUNKS:
Pulse the walnuts in a food processor till nice and crumbly.
Add everything else and keep blitzing till you get a nice dough.
Roll the dough into small balls.
Line an 8 inch square baking tin with baking paper.
Scatter the little balls in the tin.
FOR THE 'CREAM' (THE WHITE CHOCOLATE):
Blend everything in a high speed blender till smooth. Perhaps start with 10 drops of stevia and add more if you like it sweeter. Some brands are stronger than others.
Pour over the cookie balls in the baking tin.
Freeze for half an hour to set.
Break up into chunks and serve.
Yes I did have a piece for breakfast. And what?
Notes
To make macadamia nut butter, add macadamia nuts to a food processor or high powered blender and blend in short bursts till creamy, stopping to scrape the sides down as needed.
My preferred store-bought brand is the Salted Macadamia by Forty Thieves.
You probably won't need to use the entire cookie dough mixture - just roll excess into bliss balls to enjoy later.
Make sure you use quality organic coconut oil - sometimes supermarket brands have been refined or deodarised and therefore don't taste all that nice - smell before using - you'll quickly spot if it's off, rancid, or just not coconutty enough.
Best kept in the fridge or freezer - melts easily.
Expect this to taste soft, slightly waxy, and more fudge like than than a snappy chocolate or bark.