Vegan White Chocolate & Blueberry Bark

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Prep Time2 hr

Dive into this vibrant and delicious homemade vegan white chocolate and blueberry bark! This recipe is perfect for satisfying your sweet tooth with a healthy twist. Made with creamy cashew butter and rich cacao butter, the white chocolate is decadently smooth and pairs perfectly with the tart pop of fresh blueberries. Crushed pistachios add a delightful crunch, and edible flower petals bring a touch of elegance and whimsy.


    For the White Chocolate:

  • 1/3 cup cacao butter, melted
  • 3/4 cup cashew butter, unsalted
  • 1 tsp coconut oil
  • 1 tsp vanilla extract
  • 1-2 tbsp honey
  • Sea salt
  • 1 cup California Giant Blueberries
  • Crushed pistachios
  • Edible flowers


      • Using the double boiler method, melt the cacao butter over the stove. Once the cacao butter has melted, remove from the heat. Add in the remaining ingredients and mix until combined, or until the mixture is thick like melted chocolate. If the texture is too thin, you can always add in more cashew butter and stir once more.
      • On a parchment paper lined baking tray, line the blueberries in rows leaving no space in-between. I like a row of 6 blueberries (width) to 8 blueberries (length). Pour the white chocolate over the blueberries. Top with the pistachios and edible flowers. Pop in the freezer to set for at least 45 minutes. Break/cut into chunks and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!