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–+ servings

Sugar Free Raw Cookies and Cream White Chocolate

Naturopath Lauren Glucina
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.
5 from 4 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Vegan
Servings 32
Calories 149 kcal

Ingredients
  

FOR THE 'COOKIES':

Yields ¾ cup

  • ¾ cup walnuts ideally activated
  • 6 medjool dates pitted
  • 2 tablespoons raw cacao powder
  • ½ teaspoon vanilla extract
  • 2 pinches of coarse sea salt

FOR THE 'CREAM':

Yieds 1½ cups

  • ¾ cup cacao butter liquid
  • ½ cup macadamia nut butter see notes
  • ¼ cup coconut oil liquid
  • 1 tablespoon pure vanilla extract try to find a natural one with no extra added alcohol – you can use vanilla paste – but you will get flecks through the chocolate
  • 3 good pinches of coarse sea salt
  • 15 drops of liquid stevia optional - 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.

Nutrition

Calories: 149kcalCarbohydrates: 9gProtein: 3gFat: 14gSaturated Fat: 5gFiber: 1gSugar: 3gIron: 0.2mg
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