Happy Holidays! I hope you are staying warm (lord knows it’s been pretty rough here in my neck of the woods lately!), and getting to enjoy spending extra time with friends and family this time of year.
I know when the holidays roll around I used to STRESS OUT and worry about all the tempting goodies triggering sugar fuelled binges that would last for…well pretty well the month of December and into January!
Luckily I have found a wonderful balance of sweet indulgences and keeping my blood sugar in check, as well as not disrupting my gut (and overall) health! The trick for me is to make sure I have lots of sugarless goodies around (trust me it’s ok!) for when everyone else around me is having the real sugary stuff.
Since my treats are not producing weird sugar induced states, I find that a piece or two from time to time keeps me happy and there is no need to go hog-wild on all the other sugary stuff around this time of year. Win-win!
This brings me to today’s recipe – a sugarless, vegan white chocolate almond bark. What most people don’t know is that most store bought white chocolate doesn’t actually contain any chocolate at all! Usually cream, sugar and other flavours and additives makes that creamy sweet dessert. Now I am a die-hard dark chocolate maker, but I figured I should at least have a go at making genuine white chocolate, from scratch. And since I’m making it, I likely should make my favourite white chocolate treat – almond bark – with a holiday twist!
First you need to melt your cocoa butter (use a double boiler or put in your oven on low heat) and add the rest of the chocolate ingredients into your blender until smooth. Add your almonds, pumpkin seeds and dried cranberries into an 8 x 13 baking dish, spreading evenly.
Then you’ll pour your white chocolate mixture over the top. Place baking dish in the fridge or freezer (or outside if you live in my part of Canada right now!) until solid. Bring back to room temperature for a few minutes before slicing and serving. This will soften slightly if left at room temp for a long time, so store in the fridge if you won’t be eating it for a few hours.
- 1.5 c cocoa butter, melted
- 1 tbsp Frontier vanilla flavour
- pinch sea salt
- 3 tbsp Swerve sweetener
- ⅓ c powdered coconut milk (or regular powdered milk for non-vegan)
- optional: stevia, to taste (liquid or powdered both will work)
- ⅔ c unsalted almonds
- ⅓ c raw pumpkin seeds
- ⅓ c dried cranberries (ideally unsulphured, no sugar added)
- Blend (on medium to high speed) melted cocoa butter, vanilla, salt, Swerve, and powdered milk until smooth. Adjust to taste with stevia, if using (or add additional Swerve)
- Add nuts, seeds and cranberries to an 8 x 13 baking dish, then pour chocolate mixture over top.
- Place in fridge or freezer until solid (won't take long). Let sit at room temperature for a 5-10 minutes before slicing.
- Serve immediately, or store in an airtight container in the fridge until ready to serve.