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
Yields 12 servings of White Chocolate Bark With A Twist
The Preparation
- 2 ounces cocoa butter
- 1 1/2 tablespoons erythritol
- 2 teaspoons vanilla extract
- 1/2 teaspoon hemp seeds
- salt, to taste
- 2 tablespoons toasted pumpkin seeds
The Execution
1. Grate or chop the cacao butter.
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. Combine remaining ingredients in a separate bowl and mix well.
3. Turn burner on and bring water in pan to a low boil over medium high heat.
4. Use the double boiler method to melt the cacao butter.
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. (I used a small pyrex lid)
6. Once the mixture has set, remove from dish and break into equal pieces. I put a little more chopped pumpkin seeds on top.
This makes a total of 12 servings of White Chocolate Bark With A Twist. Each serving comes out to be 48 calories, 4.9g fats, 0.3g net carbs, and 0.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 ounce cocoa butter | 501 | 56.7 | 0 | 0 | 0 | 0 |
| 1 1/2 tablespoon erythritol | 4 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon vanilla extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| 1/2 teaspoon hemp seeds | 9 | 0.8 | 0.1 | 0.1 | 0.1 | 0.5 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon toasted pumpkin seeds | 36 | 1.6 | 4.3 | 1.5 | 2.8 | 1.5 |
| Totals | 575 | 59.1 | 5.5 | 1.5 | 4 | 2 |
| Per Serving (/12) | 48 | 4.9 | 0.5 | 0.1 | 0.3 | 0.2 |
White Chocolate Bark With A Twist
Ingredients
- 2 ounce cocoa butter
- 1 ½ tablespoon erythritol
- 2 teaspoon vanilla extract
- ½ teaspoon hemp seeds
- salt to taste
- 2 tablespoon toasted pumpkin seeds
Instructions
- Grate or chop the cacao butter.
- 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. Combine remaining ingredients in a separate bowl and mix well.
- Turn burner on and bring water in pan to a low boil over medium high heat.
- Use the double boiler method to melt the cacao butter.
- 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)
- Once the mixture has set, remove from dish and break into equal pieces. I put a little more chopped pumpkin seeds on top.
