Delicious Meets Healthy: Vegan Dark Chocolate Bark

'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.

Maria from Love Thy Carrot's dark chocolate recipe

 

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.

Ingredients:

  • 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

Directions:

  1. Line a 9 x 13 pan with parchment paper and set aside.
  2. Melt the cacao butter and coconut oil together in a bowl over a pot of hot water.
  3. Add the cacao powder, maple syrup, vanilla, cinnamon and salt to the oils then mix until very smooth.
  4. Pour the chocolate mixture into the parchment lined pan and sprinkle with your toppings of choice.
  5. Place in the fridge or freezer for at least 30 minutes, or until hard.
  6. Break the bark up into pieces using your hands.
  7. Store in the fridge or freezer in an airtight container.

Can you resist this organic, vegan, paleo-friendly and dairy free Dark Chocolate Cranberry Coconut Yogurt Bark?