We live in a world that’s full of a lot of bs. Random way to start a post, I know, but stick with me here. Too often I see these disgusting commercials on TV promoting garbage “food” to children, usually full of artificial dyes, high fructose corn syrup and in general contains nothing even an ounce bit beneficial for their health. While I have no control over what’s allowed to be aired to millions of naive kids on a daily basis. I do have the control to not support those products and promote better alternatives.
Today I’m sharing something that’s definitely not healthy, but hey, moderation is key to a happy and healthy life, right? I understand if you don’t consume sugar or refrain from giving sugar to your children, this method can be taken and applied to other options of course. I’m comfortable promoting a non-dairy version of white chocolate because I firmly disagree with milk providing nourishment, it’s cruel and there are numerous alternatives to it nowadays. Almond, coconut and cashew milk are definitely a few favorites of mine! I digress. Today’s recipe is a fun and festive idea for Easter candy, naturally dyed and filled with raw almonds, coconut flakes and freeze-dried strawberries!
It’s also my BIRTHDAY – so I’m super excited to share something sweet with all of you today.
The secret to this color combo lies in the beauty of using ground turmeric powder and matcha green tea powder, like I did with my GF Chocolate Cupcakes recipe to make coconut “grass”. I promise you won’t be able to taste either of these additives, unless you’ve decided to triple the amount called for below.
I love how this came out! Originally I wanted to swirl the two colors together, but I opted for filling each half of the pan with a color and smoothing out the top. So the center has a gradient effect and each piece has a little bit of both colors. Though it’s somewhat mild in color, you can double up on the quantities to make the colors a bit bolder. I really love the pop the strawberries add with that almost lime green chocolate!
Naturally Dyed Vegan White Chocolate Bark
Yield 16 servings
- 2 cups Dairy-free White Chocolate Chips, I ordered mine on Amazon
- 2 tsp Coconut Oil, 1 per bowl
- 1 1/2 tsp Matcha Green Tea Powder
- 1 tsp Turmeric Powder
- Freeze Dried Strawberries, to top
- Simple Truth Coconut Flakes, to top
- Simple Truth Raw Almonds, to top
- 9x9 Baking Pan, lined with parchment paper
- Measure your dairy-free white chocolate chips into two bowls, 1 cup full in each. Add 1 tsp of coconut oil to each.
- Melt the chocolate in a microwave for 30 seconds, mixing through and heating at 10-15 second intervals until completely melted. If you don't have a microwave, you can use a glass bowl placed on top of a pot of water (about 1/2 a cup), heated to medium. The steam will slowly melt the chocolate.
- In one bowl, mix in the turmeric powder until evenly distributed. For a deeper color add up to 1 tsp more.
- In the other bowl, mix in the matcha green tea powder until evenly distributed.
- Line a 9x9 baking pan with parchment paper.
- Pour each bowl of melted chocolate into the center and evenly spread out to reach the sides. Lightly tap the pan against the counter to release any air bubbles and to help evenly distribute. You can swirl the colors together using a toothpick or leave as is.
- Top with freeze dried strawberries, coconut flakes and almonds as desired.
- Place in the refrigerator to chill until hardened, about 20 minutes.
- Remove and cut into desired pieces and serve.
Store extras in an air-tight container, at room temperature or chilled for up to 2 weeks.
Courses Dessert, Sweet
Cuisine Gluten-Free, Vegan, Kid-Friendly
This recipe was sponsored by Simple Truth and is free from 101 artificial preservatives and additives most commonly used. Available exclusively at the Kroger® Co. Family of Stores.1