Make this easy and beautiful white chocolate bark for Easter baskets! Our swirled Easter candy bark is naturally flavored with real fruit, and it’s so easy to make. This is also dairy free, gluten free, and vegan.
Spring is here, and that means fresh flavors, brighter colors, and getting ready for Easter! If you have multiple food allergies, you can create your own festive Easter candy with our pastel colored Easter white chocolate bark.
One thing I love about chocolate bark is that it’s so easy to make and really fun to add in your favorite candy, flavors, or sprinkles. We made this recipe pink and peach swirled with light fruit flavors for Easter or spring.
Our Easter candy bark is allergy friendly (top 8 free!) and the colored chocolate swirls are naturally colored and flavored with freeze dried fruit. If you want this to be completely artificial color free, you can also opt for naturally colored sprinkles as well.
Allergy notes for our Easter bark:
- Top 8 free
- Dairy Free
- Peanut and tree nut free
- Vegan
How to make Easter chocolate bark
Our swirled Easter candy bark is super easy to make! Here are the steps to make this recipe (the full recipe card is at the bottom of the post, this is just an overview of steps):
- Use a mortar and pestle, a small food processor, or a small blender to process the freeze dried strawberries into powder.
- Repeat with the freeze dried peach and mango (combine the peach and mango, but keep it separate from the strawberry powder).
- Set aside the fruit powders.
- Divide the white chocolate into 3 microwaveable containers and melt in the microwave (or use a double boiler to melt all of it, then divide it after it’s melted).
- Mix some strawberry powder into one container to create strawberry white chocolate, then mix some peach/mango powder into another container to create peach/mango chocolate.
- Spread the unflavored white chocolate on a parchment paper-lined cookie sheet. Drizzle the strawberry chocolate and peach/mango chocolate on top and swirl with a butter knife.
- Sprinkle Easter or spring sprinkles on top while it’s still wet (or add crushed Easter candy).
- Allow this to set up at room temperature. Store in an airtight container at room temperature.
If you have favorite allergy friendly Easter candy, you can add some of that to this chocolate bark as well! Just crush it up a little bit (if needed) and sprinkle over the chocolate while it’s still wet.
Notes on melting white chocolate
When making your white chocolate bark, make sure not to overheat or scorch your white chocolate or get any water into the container. Both of these things can make your chocolate gritty or powdery.
I accidentally overheated some of my white chocolate and it made my chocolate bark a little powdery in texture, no good! I find it helps to try and melt the chocolate so almost all the white chocolate chips are nearly melted, then stir until everything is fully melted.
Doing this seems to help prevent overheating and scorching (which can happen in the microwave as well as on the stove).
What brands of white chocolate are dairy free?
There are several brands of dairy free white chocolate chips that you can use in this recipe. We like the taste and texture of the Great Value allergy friendly white chocolate chips and the Enjoy Life mini white chips the best, but here are some other brands that are available.
Note these are only the brands that are actual white chocolate or contain cocoa butter. There are a few brands out there of dairy free “white chocolate”, but they are not real white chocolate (they don’t contain any actual cocoa butter) and usually use solidified vegetable oils and artificial flavors instead of actual cocoa butter.
- Great Value allergy friendly white chocolate chips (these are available at our local Walmart so we use these ones the most).
- Enjoy Life mini white chocolate chips (these are great, but no stores in our area carry them yet).
- Nestle Simply Delicious white chocolate chips (we didn’t like the taste or texture of these as much as the Great Value ones).
- Pascha white chocolate chips
- No Whey white chocolate bars
Check out our other dairy free chocolate bark recipes!
- Almond Toffee Coffee Chocolate Bark
- Dairy Free Peppermint Bark
- Gluten Free Chocolate Pretzel Bark
- Halloween Chocolate Bark
Dairy Free Easter White Chocolate Bark
Ingredients
- ½ cup freeze dried strawberries (you'll need about 1/2 to 1 teaspoon of powder for each fruit)
- ¼ cup freeze dried peach slices
- ¼ cup freeze dried mango slices
- 1 ½ cup dairy free white chocolate chips divided
- Easter/spring sprinkles (or naturally colored sprinkles)
Instructions
- Using a mortar and pestle or a small food processor, crush or process the freeze dried strawberries into powder. Set aside the powder.
- Combine the freeze dried mangos and peaches and crush/process into powder the same way. Set aside in a separate dish than the strawberry powder.
- Divide the dairy free white chocolate chips: place 1/4 cup each into 2 different small dishes and the rest in a medium dish. So you'll have 3 dishes of white chocolate chips, one dish will have more in it than the other 2.
- Melt each dish of white chocolate chips gently in the microwave at 30 second intervals or using a double boiler method.
- Once all the white chocolate has been melted, mix 1/2 to 1 teaspoon of strawberry powder in one of the smaller cups of white chocolate, and add 1 to 1-1/2 teaspoons peach/mango powder to the other small cup of white chocolate. Leave the dish with more chocolate in it plain and unflavored.
- Add parchment paper to a cookie sheet and spread the unflavored white chocolate onto the parchment paper in a square shape about 1/8 to 1/4 inch thick.
- Drizzle the strawberry white chocolate and the peach/mango white chocolate over the regular white chocolate then swirl it around with a butter knife.
- Add Easter or spring sprinkles to the top of the chocolate while it's still wet.
- Allow the chocolate to set up at room temperature before breaking apart and serving.
- Store in an airtight container at room temperature.
Video
Notes
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist