Chocolate bark is easy to make and easy to double the batch (more chocolate!).
I’m learning to make raw, vegan desserts, and this is one of them. It’s so good I licked the bowl clean!
They keep well in an airtight container in the fridge/freezer.
Chocolate Bark Ingredients
- 75g coconut oil, warmed to liquid
- 50g raw cacao powder
- 60g nut butter
- 20g coconut nectar
- ½ tsp. vanilla extract
- 2 tbsp. slivered almonds
- 2 tbsp. goji berries
- Pinch of salt
Method
- Mix all except slivered almonds, goji berries and salt using a blender until smooth. Spread on baking paper using a spatula.
- Sprinkles the rest of the ingredients on top.
- Chill in freezer for 15 mins. Cut into pieces.
You can store your chocolate bark in the freezer, on a single layer in an airtight container.
Chocolate Bark Modifications
- Raw cacao powder can be substituted with ordinary cocoa powder
- To make it into high protein snack, add 2-3 tbsp. protein powder -use any nut butter you have at hand
- For sprinkles, you can add cacao nibs, chia seeds, sesame seeds, coconut chips
- Sprinkle with raspberry powder for an added zing. Yum!
Written by Lismi Wong
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