Gingerbread bark (grain free, & vegan option)
Indulge in the festive flavors of the season with this delightful Gingerbread Crumble White Chocolate Bark. Combining the warm spices of gingerbread with the creamy sweetness of white chocolate, this treat is both easy to make and perfect for holiday gatherings or gifting.
Ingredients
Gingerbread Crumble:
• 1almond flour
• tapioca starch
• ginger
• nutmeg, cloves, and allspice
• 1 tablespoon melted coconut oil
• maple syrup
• coconut sugar
• molasses (to taste)
White Chocolate Layer:
• white chocolate chips
• refined coconut oil
Gingerbread bark!
Ingredients
Gingerbread crumble
- 1/2 C almond flour
- 1/4 C tapioca starch
- 1-2 tsp ground ginger
- 1/2 tsp each: nutmeg, cloves and allspice
- 1 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 1-2 molasses, to taste
White chocolate
- 1.5 C white chocolate chips, dairy free
- 1-2 tbsp refined coconut oil
Instructions
Instructions
- Prepare the Gingerbread Crumble:
- Preheat your oven to 365°F (185°C).
- In a medium bowl, combine all the crumble ingredients, mixing until a pliable dough forms.
- Spread the mixture onto a baking sheet, breaking it into small pieces to create a crumble texture.
- Toast in the oven for 8 minutes until fragrant and slightly crisp.
- Remove from the oven and let it cool completely. If the pieces have melded together, gently break them apart into smaller chunks.
Melt the White Chocolate:
- While the crumble is cooling, set up a double boiler by placing a heatproof bowl over a saucepan with simmering water, ensuring the bowl doesn’t touch the water.
- Add the white chocolate chips and coconut oil to the bowl.
- Stir continuously over medium heat until the mixture is smooth and fully melted.
Assemble the Bark:
- Line a baking sheet with parchment paper.
- Pour the melted white chocolate onto the parchment, spreading it into an even layer using a spatula.
- Evenly sprinkle the cooled gingerbread crumble over the white chocolate layer, pressing down gently to ensure it adheres.
Set and Serve:
- Place the baking sheet in the freezer for about 20 minutes, or until the bark is firm.
- Once set, break the bark into desired pieces.
- Store in an airtight container in a cool place or refrigerate until ready to enjoy.
1. Prepare the Gingerbread Crumble:
• Preheat your oven to 365°F (185°C).
• In a medium bowl, combine all the crumble ingredients, mixing until a pliable dough forms.
• Spread the mixture onto a baking sheet, breaking it into small pieces to create a crumble texture.
• Toast in the oven for 8 minutes until fragrant and slightly crisp.
• Remove from the oven and let it cool completely. If the pieces have melded together, gently break them apart into smaller chunks.
2. Melt the White Chocolate:
• While the crumble is cooling, set up a double boiler by placing a heatproof bowl over a saucepan with simmering water, ensuring the bowl doesn’t touch the water.
• Add the white chocolate chips and coconut oil to the bowl.
• Stir continuously over medium heat until the mixture is smooth and fully melted.
3. Assemble the Bark:
• Line a baking sheet with parchment paper.
• Pour the melted white chocolate onto the parchment, spreading it into an even layer using a spatula.
• Evenly sprinkle the cooled gingerbread crumble over the white chocolate layer, pressing down gently to ensure it adheres.
4. Set and Serve:
• Place the baking sheet in the freezer for about 20 minutes, or until the bark is firm.
• Once set, break the bark into desired pieces.
• Store in an airtight container in a cool place or refrigerate until ready to enjoy.
This Gingerbread Crumble White Chocolate Bark is a harmonious blend of spicy and sweet, offering a satisfying crunch with each bite. It’s an ideal homemade gift or a festive addition to your holiday dessert spread.
Note: For a more intense gingerbread flavor, adjust the spices and molasses to your liking. Additionally, ensure the white chocolate is melted gently to prevent seizing.
Enjoy this seasonal treat that captures the essence of the holidays in every bite!
