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I’ve never been a big fan of the flavor of coconut (I know, I know), so fat bombs have never held much appeal to me. Then I discovered that coconut butter (also called coconut cream) has less of that coconut taste. To make things even better, I discovered cacao butter. Cacao butter is the fat extracted from the cacao been. It smells like chocolate, but is an off white color.

As soon as I started working with it, I realized this would be my ticket to making white chocolate. Because of the benefits of coconut, I try to combine the two, but today I wanted to try a white chocolate bark with just the cacao butter. I ended up putting a little bit of hemp seed powder in it, which ended up turning it a shade of green. Since it’s almost Christmas, I thought that sort of fits.

makes approximately 4 oz

Ingredients

  • 2 oz. cacao butter
  • 1/3 cup LC-Natural Sweet White*
  • 1 tsp vanilla powder
  • 1/2 tsp hemp seed powder
  • pinch of salt
  • 1 tsp toasted pumpkin seeds

This is where I buy my cacao butter (nuts.com) and this is the nutritional info.

cacao butter

This is what it looks like. (Very similar to coconut butter)

Cacao butter chunks

You can grate it, but I like to chop it up.

chopped cacao butter

I measured mine out to 2 oz.

measured

Now, I know that 2 oz. equals 1/4 a cup. But I measured mine out on the scale (after I chopped it up) and then put it in a measuring cup. The measuring cup below is a 1/2 cup measure. I’m not sure what to say about that.

One half cup

Put the cacao butter in the top of a double boiler or in a bowl that can be placed over a pan of boiling water. Mix remaining ingredients into a separate bowl and mix well.

Mixed ingredients

This is what I used:

Other ingredients

This is my set up, because I don’t have a double boiler.

double boiler

Turn burner on and bring water in pan to a low boil over medium high heat.

melting cacao butter

Continue cooking just until cacao butter is melted.

melted

While cacao butter is melting, grease a small bowl or plate with butter or coconut oil. As soon as the cacao butter is melted, remove from heat and mix in remaining ingredients. Stir well and pour into the greased dish. (I used a small pyrex lid)

I used some of my pumpkin spice flavored pumpkin seeds, chopped up and sprinkled over the top.

pumpkin seeds

Once mixture has set, remove from dish and break into 12 equal pieces. (To speed up this process, you can place the dish in the freezer for about 15 minutes)

*I made an alternate batch using powdered Swerve. I wanted to make sure the measurements would work with another sweetener. I powdered the Swerve in my spice grinder.

Spice grinder

I went ahead and measured out 1/3 cup, because I wasn’t sure how it would come out after powdering. It came out more than 1/3 cup powdered, but I only used 1/3 cup in the recipe. (At some point I’ll figure out how much to use to make the 1/3 cup powdered and will update this post)

Powdered Swerve

It is imperative that you wait until the sweetener has settled (about 3 minutes) before removing the lid. Otherwise, you will get a huge sugar-free cloud. Of course, you can always buy the powdered Swerve. Not sure how grinding it in a blender would work.

This is the Swerve bark. I put a little more chopped pumpkin seeds on top.

Swerve bark

The taste was very similar, with the exception of the cooling effect of the erythritol.

 

shoppinglowcarb

Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set
By dividing this recipe into 12 pieces, the macros per piece are: 38 Calories, 2g Fat, 0g Net Carbs, 0g Protein

White Chocolate Bark Calories Fat (g) Carb (g) Fiber (g) Net Carbs (g) Protein (g)
2 oz. cacao butter 260 28 0 0 0 0
1/3 cup LC-Sweet 160 0 40 40 0 0
1 tsp vanilla powder 13.5 0 0.5 0 0.5 0
1/2 tsp hemp powder 7.5 0 0.75 0.5 0.25 1.25
1 tsp pumpkin seeds 16 0 1.8 0 1.8 0
Totals 457 28 43.05 40.5 2.55 1.25
White Chocolate Bark With A Twist

The Preparation

  • 2 oz. cacao butter
  • 1/3 cup LC-Natural Sweet White*
  • 1 tsp vanilla powder
  • 1/2 tsp hemp seed powder
  • pinch of salt
  • 1 tsp toasted pumpkin seeds

The Execution

  1. Measure out the 2oz cacao butter and chop finely.
  2. Put the cacao butter in the top of a double boiler or in a bowl that can be placed over a pan of boiling water. Mix remaining ingredients into a separate bowl and mix well.
  3. Turn burner on and bring water in pan to a low boil over medium high heat.
  4. Continue cooking just until cacao butter is melted.
  5. While cacao butter is melting, grease a small bowl or plate with butter or coconut oil. As soon as the cacao butter is melted, remove from heat and mix in remaining ingredients. Stir well and pour into the greased dish.
  6. Once mixture has set, remove from dish and break into 12 equal pieces. (To speed up this process, you can place the dish in the freezer for about 15 minutes)
  7. Put them away and enjoy as a great snack!

Notes

By dividing this recipe into 12 pieces, the macros per piece are: 38 Calories, 2g Fat, 0g Net Carbs, 0g Protein

http://www.ruled.me/white-chocolate-bark-twist/