White Chocolate Bark With A Twist

Keto Recipes > Dessert

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

The Preparation

  • 2 ounces cacao butter
  • 1/3 cup erythritol
  • 1 teaspoon vanilla powder
  • ½ teaspoon hemp seed powder
  • Pinch of salt
  • 1 teaspoon toasted pumpkin seeds

The Execution

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

cacao butter

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

Cacao butter chunks

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

chopped cacao butter

4. I measured mine out to 2 oz.

measured

5. 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

6. 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

7. This is what I used:

Other ingredients

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

double boiler

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

melting cacao butter

9. Continue cooking just until cacao butter is melted.

melted

10. 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

11. 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

12. 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

13. 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

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

This makes a total of 12 servings of White Chocolate Bark. Each serving comes out to be 23.92 Calories, 2.36g Fats, 0.11g Net Carbs, and 0.13g Protein.

White Chocolate Bark With A Twist Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
2 ounces cacao butter 260 28 0 0 0 0
1/3 cup erythritol 0 0 0 0 0 0
1 teaspoon vanilla powder 13.5 0 0.5 0 0.5 0
½ teaspoon hemp seed powder 7.5 0 0.75 0.5 0.25 1.25
1 teaspoon toasted pumpkin seeds 6 0.26 0.72 0.2 0.52 0.25
Totals 287 28.26 1.97 0.7 1.27 1.5
Per Serving(/12) 23.92 2.36 0.17 0.06 0.11 0.13
White Chocolate Bark With A Twist

This makes a total of 12 servings of White Chocolate Bark. Each serving comes out to be 23.92 Calories, 2.36g Fats, 0.11g Net Carbs, and 0.13g Protein.

The Preparation

  • 2 ounces cacao butter
  • 1/3 cup erythritol
  • 1 teaspoon vanilla powder
  • ½ teaspoon hemp seed powder
  • Pinch of salt
  • 1 teaspoon 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!
https://www.ruled.me/white-chocolate-bark-twist/

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