This recipe for white and dark peppermint chocolate bark with goji berries, pistachio and pumpkin seeds is a new twist on the old traditional candy peppermint bark that’s just as delicious, more nutritious and, quite frankly, a raw vegan dream nosh full of anti-oxidants and protein!
Ingredients
Dark Chocolate Layer
- 1 cup cacao powder
- ½ cup melted cacao butter
- ¼ cup raw agave (or favorite sweetener)
- ½ tsp Himalayan pink salt
- 2 tsp vanilla powder
- 10 drops peppermint oil (or to taste)
White Chocolate Layer
- ½ cup cacao butter
- ¼ cup agave (or favorite sweetener)
- ½ cup cashews, soaked 4 hours
- 2 tsp vanilla powder
- 1/8 tsp Himalayan pink salt
Topping
- 1 cup goji berries, chopped
- 1 cup pumpkin seeds, chopped
Preparing Dark Chocolate Layer
Grate cacao butter and melt in dehydrator or over a warm water bath until liquid. Add melted cacao butter, agave, salt and vanilla to blender and combine until smooth and creamy.
Line a 9×9 glass baking dish with non stick paper and pour the chocolate to make a smooth thin layer. Place in refrigerator to harden. This is your first layer. While dark chocolate is hardening prepare white chocolate layer.
Preparing White Chocolate Layer
Grate cacao butter and melt in dehydrator or over a warm water bath until liquid. Add melted cacao butter, agave, cashews, vanilla, salt and peppermint oil to blender and combine until smooth and creamy. When the dark chocolate is firm, spread the white chocolate in an even layer over top of dark chocolate. Add toppings and press into the white chocolate layer lightly. Put in refrigerator until firm. When hard simply remove from dish and paper, cut or break into pieces. Store in refrigerator for several weeks or freezer for months.
Recipe courtesy of Chef Tina Jo