Wild raspberry season is winding down here, and I’ve been making the most of the endless patches of raspberries that grow around my property. Rather than tackle a full-on harvest this year (the deer, gophers, and bunnies seem grateful), I’ve been spending relaxed afternoons wandering the bushes with my dogs, picking and snacking right from the plants. It’s become a simple, daily ritual I plan to keep — there’s something special about enjoying nature’s abundance and sharing it with the little creatures nearby.
Of course I did pick some berries for the kitchen as well. I made jam, stirred raspberries into porridge and cereal, and revisited some favorites like Gluten-Free Vegan Raspberry Almond Squares, Raspberry White Chocolate Paleo and Vegan Tapioca Pudding, and a raw vegan white chocolate and raspberry cheesecake. If you haven’t noticed, I adore raspberries paired with white chocolate — the flavor combo is a personal favorite. This raw vegan raspberry and white chocolate bark is another simple, delicious option: gluten-free, paleo-friendly, and perfect chilled on a hot day or enjoyed alongside coffee or tea thanks to the creamy cashew butter.
Raw Vegan Raspberry and White Chocolate Bark
Vegan white chocolate bark studded with fresh raspberries — elegant, bright, and satisfyingly rich. Chill it for summer or serve with coffee or tea for a cozy treat in cooler months.
- Author: Audrey @ Unconventional Baker
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: approx. a 7″ x 5″ bark
- Category: Chocolate
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- ½ cup melted cocoa butter (white chocolate butter; not coconut)
- ¼ cup cashew butter, at room temperature (macadamia butter would also work)
- 3 tbsp liquid sweetener of your choice, at room temperature (maple syrup recommended)
- ⅛ tsp raw ground vanilla bean
- ¼ cup raspberries (wild raspberries are slightly smaller and lovely here)
- a few tablespoons slivered almonds
Instructions
- Combine the cocoa butter, cashew butter, liquid sweetener, and vanilla in a small blender and blend until smooth.
- Line a small baking tray or flat plate with parchment paper. Pour the blended mixture onto the parchment and spread it evenly to about ¼” thickness.
- Scatter the raspberries and slivered almonds over the surface.
- Freeze the tray until the bark is set, about 1 hour.
- Remove from the freezer, roughly chop, and serve. Store any leftovers in the freezer.