Last week I shared a sweet treat with a healthy spin on it. Today, well, today I’m sharing something that’s probably as indulgent as it gets. I don’t usually promote options like this as a daily occurrence, however I will always recommend a vegan alternative over it’s animal-based competitor. We’re talking about vegan white chocolate with a fun and bright twist on it.
If you’re new to the unicorn theme it’s one that’s recently become quite popular. I mean, does rainbow colored foods really ever go out of style?! I didn’t think so. So today I’ve teamed up with the lovely Ann (@plantcrush), from PlantCrush.co to collaborate on some festive Valentine’s day treats! Or as we like to say, Galentines. Definitely check out Ann’s page if you haven’t already. She’s truly one of the hardest working and incredibly talented people I know. I’m always blown away by her work ethic and determination to accomplish projects. This girl is incredible, I can’t say enough positive things about her!
While we didn’t make the chocolate from scratch, you can definitely do so with the use of raw cacao butter and a powdered sugar. We decided to make it easier on ourselves and use this brand of dairy-free white chocolate chips. Use whatever you prefer. You could even swap it out for dark chocolate if that’s more your style.
Topped with a number of freeze-dried fruits, crushed pistachios, lavender, sprinkles and more – we had a vision for this that didn’t quite pan out for us. After setting up to shoot a random storm blew in and we we’re literally mixing and throwing this together while getting rained on. Trying to simultaneously snap photos as well. So you can see a few other tidbits in the photos that weren’t incorporated. We wanted to make swirls throughout, using a bit of the melted chocolate mixed with turmeric, another mixed with beet juice powder and the last with a blended concentrated freeze-dried blueberry powder. But with the weather, everything set and hardened almost instantly. I’m sure you can imagine how much more magical this would have turned out with that addition. It’s really a fun project to get crazy with and hand out to friends and family for special occasions.
What would you use to top your unicorn bark with? I really loved how the fruits tasted altogether. You could definitely use a combination of dried fruits. I think this would have been interesting with matcha green tea powder as well, like my bark here.
For even more fun, check out Ann’s Unicorn Hot Chocolates over on her blog here. Now you have two festive treats to make with the kiddos are for a loved one this Valentine’s day! Let us know if you give either recipe a try and be sure to snap a photo and tag us @PlantPhilosophy & @PlantCrush on Instagram so we don’t miss seeing it!
Vegan White Chocolate Unicorn Bark
Yield 12 large pieces
- 16 0z. Vegan White Chocolate, I used this
- Freeze-Dried Strawberries
- Freeze-Dried Blueberries
- Crushed Pistachios
- Freeze-Dried Green Apples
- Fresh Lavender
- Turmeric Powder
- Beet Juice Powder
- Matcha Powder
- Rainbow Sprinkles
- Vanilla Bean Powder, optional
- In a large glass bowl add white chocolate and place over a medium pot with about 1 cup of water in it. Bring to medium heat and stir until all chocolate is melted. You can add about a teaspoon of coconut oil to thin it out more and give you a few extra minutes to add topping before it sets.
- Pour melted chocolate into a mold or on top of a parchment lined baking sheet. Gently spread out into a uniform shape.
- Top chocolate with a rainbow of toppings. Saving some of the melted chocolate to mix with turmeric, beet juice or match green tea powder to swirl throughout. I'd recommend adding a tiny amount of coconut oil to that to keep it thinned out and allowing it to blend easily. If at any point your chocolate begins to firm up, place the bowl back on top of your pot of water to gently reheat it.
- We added a mix of the above mentioned ingredients. The amount varies depending on how much you want of each. If using freeze-dried fruits too, be sure to store in an air-tight container to keep the fruits from going soft.
- Once chocolate has been swirled, topped with toppings and looks to your likings you can let it set at room temperature until hardened. If your home is particularly warm, transfer it to the fridge for 10-15 minutes.
- Cut or break into pieces and serve as is. Alternatively you can store in an air-tight container in the freezer for up to 3 months.