Chocolate bark

Make your own healthy chocolate bark with ingredients you probably already have in your pantry!

Chocolate Bark_8505

 

  • 1/2 c coconut butter (measure when solid)
  • 1/2 c unsweetened cocoa powder
  • 1/4 c maple syrup or unpasteurized honey
  • dash Himalayan sea salt
  • 1 T peanut butter
  • 1/8 c toasted chopped almonds or other toasted nuts of preference

 

 

 

 

options/additions:

1) stir into the heated sauce:

  • 1/4 c fresh raspberries
  • 1 T raspberry jam or other fruit compote

2) sprinkle on top of the sauce after you’ve poured it into the pan:

  • 1/4 c dehydrated raspberries
  • 1/8 c raisins or other dried fruit of
  • preference
  • 1 T maca powder
  • 1 T toasted unsweetened shredded coconut

Directions:

  1. Melt coconut butter on med-low heat in saucepan
  2. When melted, remove from heat and whisk in rest of ingredients until smooth & well blended
  3. Pour 1/8″-1/2″ thick on parchment (waxed paper) lined pan. Pending the size of your pan will determine the bark’s thickness.
  4. I used a 12″ pizza pan & cut a 13″ circular piece of waxed paper for the lining for a thin bark
  5. Freeze about 1 hour pending thickness of bark. Make sure it is frozen solid before breaking it into pieces.
  6. Store in a tupperware in the freezer. This is not the kind of chocolate you can leave on the counter as it will melt quickly!

 

3 thoughts on “Chocolate bark

  • Pingback: Raspberry-almond chocolate bark – ponderosa country life

  • July 11, 2019 at 4:24 pm
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    Your days must be way longer than mine as I have no idea how you can fit in so many amazing creations into 24 hours. Your tool chest and talents must have a barn load of space to store both the ideas and tools to produce all of these items. Think of you often. Hope to see you this summer at the market.
    Cheers

    Reply
    • July 11, 2019 at 4:48 pm
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      So nice to hear from you! Ya, ideas never seem to be at an end!! Our markets are Fridays 8:30-1:pm. I will be at the Apricot Festival market which is both Fri & Sat 19 & 20 July.

      Reply

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