Raw Vegan Peppermint Bark
1 cup melted cacao butter
4 tbsp raw agave or coconut nectar (I used agave to keep the cacao as light in color as possible)
1/4 tsp Yae sweet beet raw juice powder
1 tsp vanilla extract
Add all ingredients EXCEPT beet juice powder to a blender and blend. I like to use the small Nutribullet cup for this. It makes clean up easier.
Pour 3/4 of the chocolate mixture into a 9×9 baking pan lined with parchment paper. Give it a shake to even out the chocolate.
Add the beet juice powder to the remaining 1/4 of the mixture and blend again. You will see small specs in the mixture. This is normal.
Using a spoon, pour red stripes into the plain chocolate you have the baking pan.
Then take something pointy, like a toothpick or bamboo skewer, and run it through the chocolate perpendicular to the red stripes. Start at the top and drag the skewer down to the bottom. Then start at the bottom and drag the skewer to the top. Repeat this process until the whole pan is decorated.
Freeze until solid.
Break into desired sizes and store in the refrigerator.