Perfect for holiday gifts, parties, or even for yourself, this home made chocolate bark is a crowd pleaser. On a mission to create nourishing desserts using real-food healthy ingredients, I’ve created a bark you can share from your heart with friends, family, and co-workers alike.
Besides the taste, the best part is, it is so quick to make! It won’t eat in to any of your precious holiday time.
I’ve modified this recipe from one of my favorite raw food chefs, Ani Phyo. Ani uses cacao butter as the base for her chocolate with raw cacao powder as the additive, however I find that using coconut oil works just as well (and is a more readily available ingredient in most grocery stores). Raw cacao is a superfood. Coconut oil, although a saturated fat, contains essential lauric acid which has been proven to speed up weight loss, reduces the risk of heart disease and high blood pressure, and stimulates thyroid function. If you’d like to learn more about the benefit of coconut oil, here is a link to a fantastic article that speaks more to this perfect food.
Chocolate itself is not the enemy, it is all of the processed sugars, oils, artificial colors and flavorings, and soy lechiten (used as an emulsifier and is a dangerous endocrine disruptor) that is. Once I discovered this, my relationship with chocolate took on a whole new level. It went from unhealthy to healthy in just a matter of a few ingredients!
Decadent Dark Chocolate Bark
- 1 cup unrefined coconut oil
- 1/2 cup raw cacao powder
- 1 teaspoon pure vanilla extract
- 1/3 cup raw almonds chopped (or nut of choice)
- 1/4 cup unsweetened raisins or dried unsweetened cranberries
- 1 tablespoon Grade B maple syrup (or to taste)
Melt coconut oil over low heat and mix in cacao powder. Add in pure vanilla extract plus maple syrup to taste. Whisk and remove from heat. Line a baking sheet with parchment paper. Pour the chocolate onto the parchment paper and immediately spread your toppings into the mixture, ensuring the pieces are spread evenly.
Pop in the refrigerator to set for about 1 hour (less time if in freezer). Break into bark-sized pieces.
***Optional: can replace the raisins and/or cranberries with two drops of your favorite food grade essential oil. I often make peppermint bark for the holidays.
If you like this recipe and are interested in others, check out my Seasonal Nourishing Menu.
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