Today is Father’s Day in Denmark. My kids made both paintings and homemade books with pages full of sweet words for their dad. 9 year olds are så cute! I made him a batch of white chocolate for being such a good dad. It suddenly strikes me that I completely forgot my own dad, but he lives in France and they don’t celebrate Father’s Day until June 21st. So phew!!
I’ve been curious about experimenting with making white chocolate bark without sugar added for a while now. I’m not that fond of white chocolate myself, but Søren used to love it. So I wanted to make a sugar free version for him. And it turned out quite nice. I still prefer my chocolate dark as the night but if you like white chocolate, you might enjoy this one. It’s not very sweet, though, and not at all as sweet as the store bought white chocolates. Adjust the amount of sweetener to your liking.
The recipe contains affiliate links.
WHITE CHOCOLATE BARK
- 130 g mild Cacao Butter
- 20 g Coconut Oil Odourless (Biona)
- 2 tablespoons Sukrin Melis
- 2 tsp Lucuma Powder(optional)
- 1/2 tsp vanilla powder
- 1 small handful shelled pistachios (about 20-30 g) – chopped
- a dash of granulated liquorice powder
2. Remove bowl from heat and stir in coconut oil until melted.
3. Stir in sweetener, lucuma powder and vanilla powder. Use a whisk if the lucuma powder causes lumps.
4. Cover a plate with baking paper and spread the chocolate mixture onto it. Put in the fridge for 10 minutes.
5. Take out, drizzle over chopped pistachios and a little bit of granulated liquorice powder and put back in the fridge. Leave it there until it has hardened completely.
6. Take out, break into rustic pieces and serve. Consider drizzling some additional liqourice powder over before serving.