Gingerbread bark!
This Gingerbread Crumble White Chocolate Bark is more than just a treat; it’s a celebration of holiday traditions and flavors. The warm spices of the gingerbread crumble complement the smooth, sweet white chocolate, creating a harmonious blend that’s sure to delight your taste buds.
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.
Tried this recipe?Let us know how it was!