Optional Topping Ideas: orange or lemon zest, 2 tablespoons shredded coconut, nuts, additional 1-2 tablespoons extra raspberries and/or mini chocolate chips, a drizzle of melted dark chocolate
Instructions
Add a few inches of water to a skillet over medium heat. Add your cocoa butter to a wide mouth, heat proof glass jar and place in the skillet. Allow to completely melt (takes about 5 minutes).
Once the cocoa butter is melted, remove your jar from the heat and add to it your coconut oil, honey, vanilla extract and sea salt. Stir until combined. The mixture will be a light caramel color, but don't worry! As it hardens, it will turn light ivory.
Using an immersion blender blend for a full 30 seconds on high speed. This is a critical step in the process because the ingredients will separate when chilled if it's not blended extremely thoroughly. I use THIS immersion blender. If you do not have an immersion/hand blender, you can use an electric mixer or a blender/food processor.
Add ½ cup of raspberries and ¼ cup of mini chocolate chips to the bottom of a parchment lined 8x8 baking pan.
Pour your thoroughly blended cocoa butter mixture all over the raspberries and chocolate, making sure to coat the entire bottom of the pan.
Add any additional optional toppings now. I like to add 1 or 2 additional tablespoons of raspberries, chocolate chips and shredded coconut.
Place the pan in the fridge or freezer to harden (only takes about 5-10 minutes). Once hardened, break into pieces. Enjoy! Keep any leftovers in the freezer.
Recipe by Primally Inspired at https://www.primallyinspired.com/white-chocolate-raspberry-bark/