This easy vegan fall dessert recipe for pumpkin spice latte bark only requires four ingredients and a few moments to whip up
Place coconut oil in a bowl and microwave on high for 30 seconds so that it is melted
Add coconut oil, pumpkin pie spice, and ground coffee to a high speed blender
Melt your white chocolate chips until they are creamy. To do this, put them in a glass bowl and microwave in bursts of 15-20 seconds, stirring in between until the chocolate is melted and smooth. You want to melt the chocolate last while everything is already in place because the chocolate starts to solidify again as soon as it comes back to room temperature.
As you melt the white chocolate, line a baking sheet with parchment paper and spray lightly with nonstick cooking spray.
Once your chocolate is melted, add it to the other ingredients in the blender and blend on high until everything is well combined.
Pour the blended pumpkin spice latte blend on your parchment paper and gently shake the tray back and forth to smooth out any bubbles and create a thin layer. You can also use a rubber spatula to spread the mixture into one solid, thin piece.
The thickness comes down to your personal preference. After testing different thicknesses, we preferred thinner here, but there is no right or wrong way to enjoy this.
If using, sprinkle your optional toppings on top of the bark at this time
Place your tray in the freezer and allow to set for one hour
When ready to serve, break the bark into pieces and enjoy
* I used King David vegan white chocolate chips found on Amazon
** I recommend high-quality arabica coffee beans