Once I started making my own chocolate, store-bought just didn’t taste as good anymore. This bark is super easy to make and, like a lot of my favourite recipes, stores in the freezer just waiting for you when you need it. I like to make a big batch to last me awhile, but you can start by halving this recipe if you want to make less at a time. This recipe is also very easily adaptable, use whatever nuts and dried fruit you like, but starts to melt at room temperature so take it out of the fridge when you’re ready for it.
- 1 cup virgin coconut oil
- 1 cup cacao powder (or cocoa powder)
- 1/2 cup pure maple syrup
- 1-2 inch piece cacao butter (optional)
- pinch fine sea salt
Choose 1 dried fruit:
- 1/2 cup goji berries
- 1/2 cup dried cranberries
Choose 1-2 seeds:
- 1/2 cup pumpkin seeds
- 2 tablespoons hemp hearts
Choose up to 1-2 nuts:
- 1/2 cup chopped almonds
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped pistachios
- 1/4 cup cacao nibs
- 1/4 cup shredded or flaked unsweetened coconut
- Line a baking sheet with parchment paper.
- In a medium saucepan, melt the coconut oil and cacao butter (if using) and combine with cacao powder and maple syrup over low heat. When fully blended, remove from heat and add sea salt to taste.
- With a spatula, spoon the chocolate mixture onto the parchment paper-lined sheet and smooth out until it's about 1/4-1/2 inch thick.
- Sprinkle your choice of 3-4 toppings on chocolate. Adjust quantity of each depending on how many toppings you're using. Like a pizza, use smaller amounts of each if there's more toppings.
- Place the chocolate on a flat surface in the freezer for about 20 minutes, until it's frozen solid.
- Once the chocolate is solid, break apart into bark and store in the freezer until ready to eat.
- Favourite combos: 1) goji, pumpkin seed & hemp heart; 2) almond, cranberry, cacao nib