Raspberry Dusted Vanilla Superfood Bark – this vibrantly marbled sweet is a balance of bright healthy fruits and nutrients, and sweet vegan white chocolate.
Something blue.
That is the Vegan MoFo prompt for today – something blue.
I bet we see a lot of blueberries today?
You’ll see plenty here, in my recipe collection at the bottom of this post! For the main attraction however, I wanted to do a different kind of blue.
This turns out to be more of a teal, actually.
But quite pretty, and exactly as I imagined it before I began.
Spirulina is the blue here, along with vegan white chocolate.
Yes.
Finally.
I am actually more of a ahem real dark chocolate fan, but white chocolate serves it’s purpose sometimes… like today.
I made a raspberry dust, which is a vibrant pink that goes perfectly with the spirulina teal and the bright green pepita seeds. The sweet and salty flavors just delight me as well. Some bright and light as we are losing our long summer days…
Raspberry Dusted Vanilla Superfood Bark
YIELD: 20-24 two inch pieces
dairy, egg, and gluten free, vegan
INGREDIENTS:
8 ounces vegan white chocolate, divided
2 teaspoons spirulina powder
pinch sea salt
2 tablespoons dehydrated raspberries
2 tablespoons goji berries
2 tablespoons pepitas
1 tablespoon roasted hemp seeds
INSTRUCTIONS:
Line a baking sheet with parchment. Place dehydrated raspberries in a plastic bag, seal bag. Using a rolling pin or heavy glass, crush berries into fine powder.
In saucepan over lowest heat, melt chocolate. Remove from heat and cool slightly. In a small bowl, combine several tablespoons melted chocolate with spirulina powder – whisk to combine completely.
Pour onto parchment; using an offset spatula, spread white chocolate in an even layer to desired thickness (this recipe is about 1/8 inch). Using the same spatula, swirl the spirulina chocolate throughout the white.
Sprinkle with sea salt. Add toppings: raspberry powder and goji berries, pepitas and hemp seeds, in uniform pattern so each piece of bark is covered.
Allow to cool (in refrigerator), break or cut into pieces.
more BLUE recipes!
Blueberry Sunflower Energy Bites
Democratic Donkey Shortbreads!
Brunch Perfect Baked Blueberry Custards
printable recipe:
- 8 ounces vegan white chocolate
- 2 teaspoons spirulina powder
- pinch sea salt
- 2 tablespoons dehydrated raspberries
- 2 tablespoons goji berries
- 2 tablespoons pepitas
- 1 tablespoon roasted hemp seeds
- Line a baking sheet with parchment.
- Place dehydrated raspberries in a plastic bag, seal bag. Using a rolling pin or heavy glass, crush berries into fine powder.
- In saucepan over lowest heat, melt chocolate. Remove from heat and cool slightly.
- In a small bowl, combine several tablespoons melted chocolate with spirulina powder - whisk to combine completely.
- Pour onto parchment; using an offset spatula, spread white chocolate in an even layer to desired thickness (this recipe is about ⅛ inch). Using the same spatula, swirl the spirulina chocolate throughout the white.
- Sprinkle with sea salt. Add toppings: raspberry powder and goji berries, pepitas and hemp seeds, in uniform pattern so each piece of bark is covered.
- Allow to cool (in refrigerator), break or cut into pieces.
Rhiannon says
This looks absolutely amazing. I prefer “real” dark chocolate too, but now I must find vegan white chocolate 🙂
Kristina Sloggett says
sometimes difficult to find, but fun to use the white every now and then – for colorful things like this!