gluten-free, dairy-free, soy-free, egg-free, raw, vegan
Chocolate bark is a diverse creation. Many times I make this recipe solely by what is on hand. So long as the chocolate base is present, the mixing of seeds, nuts, and dried fruit abound. Feel free to be creative and diverge from the recipe below. Ultimately, this is a tasty snack and healthier sweet treat.
FYI: This recipe only makes four pieces because my household is small. Double or triple the ingredients for more. Just be sure to use a larger mold/dish.
Homemade chocolate bark filled with goodies.
- 2 T. coconut oil.
- 1.5 T. cacao powder.
- 1 T. maple syrup.
- 1/2 T. culinary coconut milk in original (I use So Delicious Organic) or coconut butter.
- 1/4 t. gluten-free vanilla extract.
- 2 T. Coconut flakes.
- 1-2 T. almonds + dash salt.
- 1-2 T. peanut butter (creamy or crunchy).
- 1 T. sunflower seeds.
- 1 T. raisins.
- 1/2 T. goji berries.
- 1/2 T. cacao nibs.
- Line a dish or mold relative to the desired look with parchment paper. I use a bread dish that holds 4.8 cups and is capable of being stored in freezer.
- Place mixture in parchment lined dish, spreading out ingredients among each other for diversity. Be sure to crumble peanut butter. Also, I always rinse dried fruit before adding so the texture is not overly tough. For almonds, pulsate on low to medium in high speed blender for chopping, adding a dash or two of salt.
- To make chocolate, in sauce pan on low over stove eye, melt coconut oil. If using coconut butter, add to coconut oil during melting process. Once melted, remove from eye.
- Add cacao powder, maple syrup, and vanilla. Stir ingredients to combine well.
- Add culinary coconut milk now if not adding coconut butter. Stir well.
- Pour over mixture ingredients in lined dish. Make sure to use a spoon and fill in edges with chocolate.
- Freeze for ten minutes.
- Cut into equal parts, or however you wish. Enjoy!credit: sefaring.com