Vegan White Chocolate Unicorn Bark





Yield 12 large pieces



  1. 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.
  2. Pour melted chocolate into a mold or on top of a parchment lined baking sheet. Gently spread out into a uniform shape. 
  3. 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.
  4. 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.
  5. 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. 
  6. 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. 

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Recipe by The Plant Philosophy at