Vegan White Chocolate Unicorn Bark with Freeze-Dried Fruit

by | Read time: 2 minutes

Everything’s coming up unicorn these days. From blended drinks to layered cakes to grilled cheese sandwiches, people are excited about adding bright colors to their food. You might have trouble going along with the hype because at the end of these rainbows are artificial colors. Your healthy diet can do without those, that’s for sure! Here’s one better-for-you way to embrace the trend. This bark combines vegan white chocolate and freeze-dried fruit for treat that’s actually worth flailing over. 

Vegan White Chocolate Unicorn Bark Stack on Black Surface |


16 oz. vegan white chocolate
Coconut oil


Crushed pistachios
Freeze-dried blueberries
Freeze-dried granny smith apples
Freeze-dried strawberries
Beet juice powder
Rainbow sprinkles
Fresh lavender
Vanilla bean powder, optional


  1. Line a large baking sheet with parchment paper.
  2. In a double boiler over medium heat, melt chocolate while stirring. If mixture is too thick, add a teaspoon of coconut oil. (This helps prevents chocolate from drying too quickly while adding toppings.)
  3. Pour melted chocolate onto baking sheet, reserving a few spoonfuls to mix with beet juice powder, matcha and turmeric. Use a spatula to evenly spread chocolate out into a square on baking sheet.
  4. In a small bowl, combine beet juice powder with chocolate. Add a small amount of coconut oil to thin out mixture. Repeat for matcha and turmeric. (If chocolate start to harden before you’re ready, quickly reheat it over boiler.)
  5. Add toppings to chocolate, swirling in the various powder mixtures to your desired taste and visual preferences.
  6. Chocolate should set at room temperature, but if necessary, set in fridge to harden for 10-15 minutes.
  7. To serve, cut or break into pieces.

Margaret’s notes:

  • For leftovers, store in the freezer in an airtight container for up to 3 months.
  • Want to make chocolate from scratch? Combine raw cacao butter and organic powdered sugar.