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Chocolate Bark


1 cup raw cacao powder
3/4 cup raw coconut oil
1/2 cup pure maple syrup or Agave at room temperature (*see note below directions)
pinch of salt

Your choice of toppings – nuts, seeds, berries (goji), coconut






1.Line a small rectangular or square container with parchment paper, making sure to cover the sides. (Approx 30cm x 20cm depending on how thick you want the bark)
2.Fill a bowl with hot water. Place jar of coconut oil in it until the oil has become liquid. At the moment with the warmer weather your oil may already be in a liquid state from the heat.
3. Place cacao powder and salt into a large bowl and break up any clumps with a fork so you have a smooth, fine powder.
4. Add melted coconut oil to the cacao powder and stir well with a fork or small whisk. You may have to stir for a bit in order to completely combine the oil and powder.
5. Add maple syrup or Agave to the mix and stir together. If you store your maple syrup or Agave in the fridge, make sure you take it out in plenty of time to bring it to room temperature, or else it will harden the coconut oil mixture immediately, making it difficult (or impossible) to make a bar.
6. Add any nuts, berries (I love goji berries), seeds or coconut
7. Pour chocolate into your parchment paper lined container. Set in freezer for 1 hour.
8. Cut into pieces with a knife or pizza cutter.
9. Store in freezer or fridge. I keep mine in the freezer.

Enjoy your divine piece of chocolate bark

*For serious dark chocolate lovers, you may want to halve the amount of syrup.  For extremely dark chocolate lovers try using only 2 tbsp of syrup.