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