Raw Vegan Raspberry And White Chocolate Bark Food

WHITE CHOCOLATE RASPBERRY BARK (DAIRY FREE, PALEO)

Steps:

• Add a few inches of water to a skillet over medium heat. Add your cocoa butter to a wide mouth, heat proof glass jar and place in the skillet. Allow to completely melt (takes about 5 minutes).
• Once the cocoa butter is melted, remove your jar from the heat and add to it your coconut oil, honey, vanilla extract and sea salt. Stir until combined. The mixture will be a light caramel color, but don't worry! As it hardens, it will turn light ivory.
• Using an immersion blender blend for a full 30 seconds on high speed. This is a critical step in the process because the ingredients will separate when chilled if it's not blended extremely thoroughly. I use THIS immersion blender. If you do not have an immersion/hand blender, you can use an electric mixer or a blender/food processor.
• Add ½ cup of raspberries and ¼ cup of mini chocolate chips to the bottom of a parchment lined 8x8 baking pan.
• Pour your thoroughly blended cocoa butter mixture all over the raspberries and chocolate, making sure to coat the entire bottom of the pan.
• Add any additional optional toppings now. I like to add 1 or 2 additional tablespoons of raspberries, chocolate chips and shredded coconut.
• Place the pan in the fridge or freezer to harden (only takes about 5-10 minutes). Once hardened, break into pieces. Enjoy! Keep any leftovers in the freezer.

VEGAN RASPBERRY CHOCOLATE TARTS

Steps:

• Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache.
• Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
• Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
• Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
• Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.