Happy almost Valentine’s Day, lovebirds! With the day that’s unofficially dedicated to chocolate fast approaching, we whipped up an ultra easy, low histamine, white chocolate bark that looks so pretty you will hardly even miss the real stuff (Milk and dark chocolate being high in histamine). We know from first hand experience that switching to a low histamine diet, makes all the food in the world suddenly feel off the table so we wanted to create an easy recipe that still lets you participate in the candy portion of the day.
Feel free to swap toppings in and out as to your preference, we just went with the low histamine compliant treats we hand on hand.
For your low histamine bark you will need:
10 oz of high quality white chocolate
1 tbsp beet powder
Freeze dried raspberries
Veggie dyed sprinkles
1 tablespoon of coconut oil (optional).
Melt the white chocolate (and optional coconut oil) in a double boiler or a microwave (if you’re like me and didn’t have the patience to do the double boiler) stirring every 30 seconds.
Put 1/3 of the melted white chocolate in a separate dish and stir in the beet powder until there are no clumps and it’s completely smooth.
Line a baking dish with aluminum or parchment paper and pour the 2/3 white chocolate in the middle, spreading it around to your desired thickness of bark. Then drizzle the beet and white chocolate mixture on top of the plain white chocolate, it’s okay if it’s messy!
Take a toothpick and swirly swirl the pink chocolate with the white chocolate and admire your artistic abilities.
Sprinkle however many dried raspberries and sprinkles feels right to you over the top of your creation and then stick the tray in the fridge until it hardens.
Peel back the aluminum or parchment paper and break the bark into pieces.