- Fill the bottom portion of a double boiler with 2-3” of water. Make sure the water doesn’t touch the bottom of the double boiler insert! Place over a stove set to medium heat.
- While the water heats up, add the nut butter, cacao butter, and vanilla paste into the double boiler insert. When the water starts to simmer, reduce the heat to medium-low. Whisk occasionally until completely melted. Turn the stove off.
- In a small bowl, whisk together the erythritol, dried milk, matcha, and salt. Slowly whisk this into the stovetop mixture.
- Whisk in the stevia extract (it will thicken). Spoon the mixture into chocolate bar molds. Refrigerate until firm. Store in a tightly sealed container in the fridge (keeps for ~1 month).
Can you melt down Green & Black’s white chocolate bars to make almond bark?
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