'Tis the season to not ignore your chocolate cravings - that's what January is for! If you're looking for a dark chocolate recipe to appeal to the masses, we have the perfect suggestion for you. Share this with your guests, a party host or hide it to have all to yourself - we won't judge!
With a strong love for all things chocolate, our friend Maria from Love Thy Carrot shares her organic, vegan, paleo-friendly and dairy free Dark Chocolate Cranberry Coconut Yogurt Bark.
Any combination of your choice of toppings will do! Some ideas to make this chocolate bark your own: chopped almonds, pistachio nuts, pumpkin seeds, sesame seeds, chopped dried fruit, peppermint extract, hemp seeds, cranberries and chia seeds.
This recipe is sweetened with maple syrup and is vegan, paleo-friendly and dairy free. Makes enough for 6-8 servings.
- 1/4 cup cacao butter
- 1/2 cup coconut oil
- 3/4 cup cacao powder
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp goji berries
- 1/4 cacao nibs
- 1/4 cup coconut chips
- 2 tbsp currants
- 1/3 cup cashews or your favourite nuts
- pinch of salt
- Line a 9 x 13 pan with parchment paper and set aside.
- Melt the cacao butter and coconut oil together in a bowl over a pot of hot water.
- Add the cacao powder, maple syrup, vanilla, cinnamon and salt to the oils then mix until very smooth.
- Pour the chocolate mixture into the parchment lined pan and sprinkle with your toppings of choice.
- Place in the fridge or freezer for at least 30 minutes, or until hard.
- Break the bark up into pieces using your hands.
- Store in the fridge or freezer in an airtight container.