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Healthy marbled white chocolate bark with pistachios, rosewater, beetroot powder and goji berries [refined sugar free]

February 13, 2020 / 38 Comments
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Marbled chocolate bark on a white cake stand.

Want to make something special for your Valentine but running out of time? Never fear, this healthy marbled white chocolate bark with pistachios, rosewater, beetroot powder and goji berries is easy and quick.

How do I make this chocolate bark?

That’s easy. Add a few ingredients together in a small pot and slowly melt them. You can also use the glass bowl over a pot of boiling water method but I find it unnecessary. Just melt your chocolate ingredients over a low flame and watch the magic happen.

Then, pour most of the chocolate mixture into a small baking tin lined with baking paper (which will help you get it out evenly later) – that will become the white part, and pour the rest into a small bowl – which will become that gorgeous dark pink or rose colour. How you want to split them is up to you but I would say about two thirds should be white and a third should be pink (or three quarters white and a quarter pink will work too). The reason for that is that the pink part will stay a little gooey (thanks to the beetroot powder) and won’t harden like the white part and, if you want to be able to pull out the chocolate successfully out of the tin once set, it is easier to have more white than pink.

Once you mix up your pink chocolate ingredients, pour that mixture into the baking tin over the white chocolate mixture, creating a lovely unique marble. You can drip it, pour it in a steady stream, thin or thick, it’s up to you. I find that keeping the pink parts evenly spread within the white part and thinnish works best.

Finally, once your chocolate artwork is complete, sprinkle all your toppings on. I love to use some crushed nuts (and pistachios work perfectly here because of their taste and that gorgeous pop of green they have), some plumped up goji berries and a sprinkle of desiccated or shredded coconut. Doesn’t this give you all the feels of a special occasion?

Marbled chocolate bark on a white cake stand.

How healthy exactly is this chocolate bark?

Well, for one – it doesn’t have any refined sugar in it. It is sweetened with Lakanto vanilla flavouring syrup (but if you don’t have it, substitute more rice syrup with some vanilla extract) and rice malt syrup.

The toppings are also nutritious:

  • pistachios – a great source of healthy fats, fiber, protein, antioxidants, and various nutrients, including vitamin B6 and thiamine;
  • goji berries – a good source of vitamins and minerals, including Vitamins C and A, fiber, iron, zinc and antioxidants, as well as eight essential amino acids;
  • desiccated or shredded coconut – which contains coconut oil that may boost HDL (good) cholesterol and reduce LDL (bad) cholesterol; and
  • beetroot powder – beetroot in powder form, which is full of Vitamins A, B 6 and C, magnesium, iron, folate, potassium, iron, calcium, proteins, soluble fiber as well as anti-oxidants.
Marbled chocolate bark on a white cake stand.
Marbled chocolate bark on a white cake stand.
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5 from 9 votes

Healthy marbled white chocolate bark with pistachios, rosewater, beetroot powder and goji berries [refined sugar free]

Author Katerina | Once a Foodie

Ingredients

White chocolate

  • 1/2 cup (65 g) cacao butter
  • 3 tbsp coconut butter
  • 1 tbsp Lakanto vanilla flavouring syrup (or substitute rice malt syrup)
  • 1 tbsp rice malt syrup

Pink/rose chocolate

  • about a third (or quarter) of the white chocolate mixture (see instructions below)
  • 1 tsp beetroot powder
  • 1 tsp rosewater

Toppings

  • about 30 g goji berries (pre-soaked in water and patted dry)
  • 25 g pistachios (roasted, salted, and roughly chopped)
  • a small handful of desiccated or shredded coconut

Instructions

  • Soak the goji berries in water in a small bowl for 15 minutes or so, until they become plump. Drain the water and pat some of the extra water off the goji berries with a paper towel. Return the goji berries back to the (dry) bowl.
  • Line a small rectangular baking tin with baking paper.
  • Make the white chocolate mixture. Melt the cacao butter and coconut butter over low heat in a small heavy-based pot. Add the remaining white chocolate ingredients and stir occasionally until melted and fully incorporated.
  • Take the pot off the heat and pour about two thirds of the white chocolate mixture into the prepared baking tin; pour the remaining third into a small bowl. (Or three quarters of white and one quarter pink will also work.)
  • Add the beetroot powder and rosewater to the reserved third (or quarter) of white chocolate and mix until the powder has been fully incorporated. Be careful to stir gently – don't whisk, or the mixture might separate.
  • Pour the rose chocolate carefully into the lined baking tin, into the white chocolate mixture, creating your unique marble. As noted in the post, you can drip it, pour it in a steady stream, thin or thick, it's up to you. I find that keeping the pink parts evenly spread and thinnish works best (so it's easier to get the bark out of the tin after it's set because the pink parts will not harden like the white parts).
  • Gently sprinkle all the toppings over the marbled chocolate.
  • Place the baking tin in the freezer for a couple of hours. Once set, break into shards and enjoy.
  • Uneaten bark is best stored in the freezer.

Notes

When pouring your pink chocolate into the white, you can drip it, pour it in a steady stream, thin or thick, it’s up to you. I find that keeping the pink parts evenly spread and thinnish works best.
 
Do not whisk the beetroot powder too fast, otherwise the mixture might separate. Gently fold or mix the powder in.
 
You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
 
(c) 2020 – copyright Once a Foodie. All rights reserved.
Marbled chocolate bark on a white cake stand.

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Recipe notes

When pouring your pink chocolate into the white, you can drip it, pour it in a steady stream, thin or thick, it’s up to you. I find that keeping the pink parts evenly spread and thinnish works best.  

Do not whisk the beetroot powder too fast, otherwise the mixture might separate. Gently fold or mix the powder in.

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