White Chocolate Bark, with Macadamia Nuts and Wild Rose Bee Pollen
I’ve been living in Amsterdam for the past couple of weeks, and whilst exploring the Biologische Noordermarkt (aka Amsterdam’s oldest organic markets) last saturday, I stumbled upon the most gorgeous bee pollen I’ve ever seen. Having worked in health stores in the past, I’ve consumed many bee pollen in my day but I had to pick my jaw up off the ground when I saw this lineup of pollens…. and when I sampled them I realised it wasn’t until that day that I had actually tasted bee pollen.
Most bee pollens are just dead, truly. They are hard little pebbles… this stuff was fresh, alive, and the flavours were mind blowing. Check out the video below… I mean COMMON!
Anyways I’ve been consuming it in abundance since (I went with the wild rose pollen), and thought It would be rude not to incorporate it into some magnificent homemade chocolate!
White Chocolate Bark, with Collagen, Macadamia Nuts, and Wild Rose Bee Pollen
1/3 cup organic cacao butter
1/3 cup organic coconut oil
1/3 cup organic coconut butter
pinch of sea salt
1-2 teaspoons organic vanilla bean tincture
1/2 cup organic macadamia nuts (I used roasted)
1/3 cup organic bee pollen (I used wild rose)
optional: 1-2 scoops of organic, grass-fed collagen powder
optional: 1-3 tablespoons of your preferred sweeteners (I don’t use any, but raw honey or maple syrup are good options!)
In a double broiler, melt down the cacao butter, coconut oil, coconut butter, and salt
Remove from heat and stir in optional collagen
On a plate with elevated sides or in a proper chocolate mold, place a strip of parchment paper down (this will enable you to easily lift it up after).
Put the macadamias and bee pollen in the tray and then pour the white chocolate on top.
Freeze for 30 minutes to solidify!
Chop using a knife or just bite into the glorious block straight up.
You can use any of your preferred toppings! Go crazy.
If you want to make it chocolate bark, simply add in 1/2 a cup of organic cacao powder when you add in the collagen.
I don’t sweeten my chocolate at all, I find that the coconut butter sweetens it enough. But you could always add maple syrup, coconut sugar, or raw honey in when your chocolate is almost melted down.
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