Vegan White Chocolate Bark

Make your own vegan white chocolate bark in a few simple steps! It's rich, chocolatey, easy and fun to make and customizable with any toppings. It only takes about 20 minutes of active work for the perfect sweet treat.

Why we love this recipe

• Quick and easy: this bark comes together in just a few simple steps. It only takes about 20 minutes to make, plus about 40 minutes in the refrigerator.
• 100% vegan: not sure about you, but I've definitely missed white chocolate since going vegan! This vegan white chocolate recipe tastes so similar to the real thing.
• Customizable: we top this white chocolate bark with fun, colorful sprinkles, but you can top with just about anything (freeze dried fruit, nuts, etc).
• Fun project for kids: this recipe is easy enough for your kids to help out!
• Perfect for holidays: we love making this as a Valentine's Day treat. It's also great at the holidays – you can make a big batch ahead of time and keep in the fridge for a quick dessert.

Ingredients

Here are the key ingredients you'll need to make this vegan white chocolate bark:

• Pure cacao butter
• Dark chocolate
• Coconut oil
• Almond or cashew butter
• Powdered sugar (confectioners' sugar)
• Vanilla extract and salt
• Sprinkles

Ingredient Notes

• Cacao butter: Cacao butter is the fat that's extracted from cacao beans. It's a cream-colored solid at room temperature that melts into a super creamy, rich, golden liquid at low heat. It is THE key ingredient in this vegan white chocolate bark, so there really isn't a good substitute.
  • You should be able to find cacao butter in specialty grocery stores (like Whole Foods), typically in the baking section. You can also order online (this is the brand we use). We use cacao butter wafers (which are easier to melt). If using a large block of cacao butter, chop into smaller pieces to make melting faster.

• Dark chocolate: we used 72% dark chocolate in this recipe. You can use anything from semisweet to super dark, but note that the darker you go, the less sweet this bark will be. You can use either chocolate chips or a bar. If using a bar, chop into smaller chunks before melting.
• Almond or cashew butter: it's important to use raw, smooth nut butter in this recipe. Raw nut butter is much milder than roasted, so it doesn't add a "nutty" flavor to the white chocolate. We prefer using raw cashew butter when we can (it's super mild), but it tends to be a bit more expensive, so almond is fine, too.

Step-by-step instructions

Line a sheet pan with parchment paper and set aside. 

Dark chocolate layer

Melt 8 oz of dark chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted.

Pour onto parchment paper-lined baking sheet and spread into an even layer with a spatula. Refrigerate until solid while you make the white chocolate layer.

White chocolate layer

Make a double boiler: bring a few inches of water to a simmer in a small saucepan. Set a metal or glass bowl on top of the saucepan, making sure that the bottom of the bowl is not touching the water. 

Heat the cacao butter and coconut oil in the bowl of the double boiler. Heat until melted, stirring frequently, then whisk in the almond or cashew butter, powdered sugar, vanilla and salt until smooth. 

Remove from heat and let cool for a few minutes, then pour over the dark chocolate layer and smooth into an even layer using a spatula.

Top with sprinkles and refrigerate or freeze until solid (about 30 minutes).

Use a sharp knife or your hands to break the bark into shards. Store in an airtight container in the refrigerator.

Video tutorial

Expert Tips and FAQs

• Sheet pan: we used a half-size sheet pan (18"x13") for this recipe. A full size sheet pan (26"x18") was a bit too large, but if that's all you have, you can double the amounts to fit the pan.
• I love making this into peppermint bark at the holidays. To make, add 1 tsp of peppermint extract to the white chocolate and top with crushed candy canes instead of sprinkles. (I sometimes also add some crushed candy canes to the dark chocolate layer).
• Customize with various toppings:
  • Freeze dried fruit (raspberries, strawberries, etc)
  • Crushed nuts, seeds or coconut
  • Crushed cookies (oreos are great!)
  • Pretzels
  • Mini marshmallows
  • Caramel
  • Chopped peanut butter cups
  • Mini chocolate chips
• Storage: This vegan white chocolate bark is best stored in an airtight container in the refrigerator. Place parchment paper in between each layer of bark to prevent sticking.
• Be careful not to get any water in the white chocolate while you're using the double boiler, otherwise it will seize up.

Related recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook!

Vegan White Chocolate Bark

---

• Author: Lexi
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10-12 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Make your own vegan white chocolate bark in a few simple steps! It's rich, chocolatey, easy and fun to make and customizable with any toppings. It only takes about 20 minutes of active work for the perfect sweet treat.

---

Ingredients

Scale 1x2x3x

• 8 oz dark chocolate, melted
• 4 oz pure cacao butter, chopped into small pieces 
• ¼ cup coconut oil 
• 1 tbsp raw cashew or almond butter (smooth)
• 1 cup powdered sugar 
• 1 tsp vanilla extract
• Pinch of salt 
• Sprinkles for topping

---

Instructions

1. Line a sheet pan with parchment paper and set aside. 
2. Melt dark chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted. Pour onto parchment paper and spread into an even layer with a spatula. Refrigerate. 
3. Make a double boiler: bring a few inches of water to a simmer in a small saucepan. Set a metal or glass bowl on top of the saucepan, making sure that the bottom of the bowl is not touching the water. 
4. Heat the cacao butter and coconut oil in the bowl of the double boiler. Heat until melted, stirring frequently, then whisk in the almond or cashew butter, powdered sugar, vanilla and salt until smooth. 
5. Remove from heat and let cool for a few minutes, then pour over the dark chocolate layer and smooth into an even layer using a spatula. Top with sprinkles and refrigerate or freeze until solid (about 30 minutes).
6. Use a sharp knife or your hands to break the bark into shards. Store in an airtight container in the refrigerator.

Notes

Cacao butter: Cacao butter is the fat that's extracted from cacao beans. It's a cream-colored solid at room temperature that melts into a super creamy, rich, golden liquid at low heat. It is THE key ingredient in this vegan white chocolate bark, so there really isn't a good substitute. You should be able to find cacao butter in specialty grocery stores (like Whole Foods), typically in the baking section or online. We use cacao butter wafers (which are easier to melt). If using a large block of cacao butter, chop into smaller pieces to make melting faster. 

Dark chocolate: we used 72% dark chocolate in this recipe.

Sheet pan: we used a half-size sheet pan (18"x13") for this recipe. A full size sheet pan (26"x18") was a bit too large, but if that's all you have, you can double the amounts to fit the pan.

Storage: This vegan white chocolate bark is best stored in an airtight container in the refrigerator. Place parchment paper in between each layer of bark to prevent sticking.

Freezer storage: Store in the freezer for up to 3 months. Let sit at room temperature for 10-15 minutes before eating.

• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: vegan white chocolate bark