Mmmm, white chocolate how I love and miss thee. No dairy for this girl since my body went on strike 15 years ago. I've recently been craving white chocolate again and my quest got me back in the kitchen experimenting. I struggled to find a dairy free white chocolate in the shops but it didn't really bother me because as we all know, homemade tastes better.
I used these recipes for inspiration to create a white chocolate bark. Ever since I read Soulemama talking about making Peppermint Bark for Christmas I've wanted to make some as well. The final piece of the puzzle came when a friend mentioned something about rose petal white chocolate. Oooo, I thought that would go perfectly with pistachios.
Because of the cacao butter and coconut sugar, the chocolate isn't exactly white but it is smooth and creamy just like regular white chocolate. If you're really keen on white chocolate you could try using caster sugar instead.
I keep my chocolate in the freezer. It came out quite soft because of the coconut milk. When it's at room temperature for a while (not too big a problem around here!) it gets quite soft. It would make a really good replacement ganache in the Peppermint Bark Recipe. If you wanted a firmer chocolate you could try using less coconut milk.
Rose Petal and White Chocolate Bark
1 cup cacao butter buttons
1 cup raw cashews
1/2 cup coconut cream
1 vanilla pod
6tbsp coconut sugar
1/4 cup organic rose petals
1/4 cup salted pistachios, chopped
Line a large baking sheet with foil.
Melt the cacao in a jug over a double boiler.
Add the melted cacao, cashews, coconut cream, vanilla seeds, coconut sugar to a blender and whizz until smooth and creamy.
Pour half the mixture on the tray in a rectangle.
Sprinkle the pistachios and rose petals over the white chocolate rectangle.
Freeze for 10-15 minutes until firm.
Pour the remaining chocolate on top.
Decorate with leftover rose petals and pistachios.
Freeze for 40 minutes.
Take out of the freezer.
Carefully remove the foil with the chocolate on it and place on a chopping board.
Cut into 2.5 cm diagonal strips with a sharp knife. Cut strips into bite sized pieces.
Store in a container in the freezer with waxed paper in between each layer.