While we were in Greece and my husband and I were trying to squeeze out some alone time (which came few and far between), he took to the market and I to the pool. He came back with “presents:” a jar of tahini and container of goji berries. He knows me well! In times of desperation (i.e. a lack of snacks), I would eat a spoonful of tahini with goji berries sprinkled in. As a backpacker, I didn’t always have a lot of other options…
The inspiration for these low-sugar sweets however, comes from Ronda, Spain, where I (naturally) ordered the chocolate platter one night for dessert. It surprised me then, that my favorite item was not the dark chocolate truffle as it usually is, but the white chocolate square with dried raspberries on top. I immediately snapped a picture and vowed to make a healthier version upon my return.
I blended the inspiration from both, and was so happy by the way this recipe turned out, tasting so much like white chocolate but without any added sugar. The combination of raw cacao butter, coconut and goji berries on top gives just the right amount of sweetness, nothing else is needed! The tahini provides protein and an extra dose of healthy fat, thus stabilizing blood sugar and making you feel satiated on less, so you won’t overeat (I can’t say the same for the Hershey’s bar counterpart). With just four ingredients they are easy to make, which might just be the best part!
“White Chocolate” Goji Berry Bark
- 1 cup raw cacao butter
- 1/3 – 1/2 cup melted coconut butter
- 1 tablespoon tahini
- 2 tablespoons dried goji berries
Add cacao butter to a glass Pyrex bowl and heat over pot of boiling water (double-broiler). Once melted, add coconut butter and stir to combine. Add tahini and mix until everything is liquid. Pour in to a glass 8×8 baking dish and allow to set in the freezer for 15 minutes. Remove and sprinkle goji berries on top. Place back in the freezer for at least an hour (preferably overnight). Break apart and enjoy!