White chocolate bark looks super fancy but it’s really easy to make at home. You can customise it with nuts, seeds, dried fruit or different coloured sprinkles. So grab your favourite gluten free toppings and let’s make it together.
Prep time: 15 minutes
Serves: 8
Ingredients
200g Healtheries No Added Sugar White Chocolate Baking Bits
2 tbsp dried cranberries
2 tbsp freeze dried strawberries, crumbled into small pieces
2 tbsp gluten free pink sprinkles
1 drop red food colouring
Method
Line a baking tray with baking paper.
Melt the chocolate using a double boiler or carefully in the microwave until smooth and creamy.
Separate out 1–2 dessert spoons of white chocolate into a small bowl and add 1 drop of red food colouring and mix until well combined. If needed add a tiny splash of hot water to loosen the mixture – you need to be able to drizzle it.
Spread the remaining melted white chocolate onto the lined baking tray so it forms a thin rectangular layer.
Drizzle over the pink chocolate then sprinkle with cranberries, freeze dried strawberries and sprinkles. Gently press the dried cranberries and any large chunks of strawberry into the chocolate.
Place in the fridge and allow to set for 1 to 2 hours. Then break into small pieces.
Store in a sealed container somewhere cool for up to 1 week.
Download the pdf here.
Recipe provided by Coeliac NZ Ambassador Alana Scott.
Alana has irritable bowel syndrome and coeliac disease. She is allergic to nuts and intolerant to dairy products. Hence, she understands how difficult it can be to cook with food intolerances. Her recipes inspired her to found A Little Bit Yummy, where she shares her recipes.