BREAKFAST BARK w/ GRANOLA
I adore a quality dark chocolate that's not too sweet and combining it with the rich, slightly bitter taste of coffee beans and cacao nibs is magical to me. If you are making this for the kids too, then sub the coffee beans with cacao nibs. (An antioxidant power house)
This recipe adds the taste of caramel too with the granola topping. You’re sure to love it so get the ingredients and make this ASAP. Check out Rawelements for some great chocolate and nut/seed ingredients. If ordering online use 'Teri' at checkout for a 15% discount code.
INGREDIENTS:
1/2 cup non-dairy milk, canned coconut milk, Belsoy or pumpkin spice latte
1 heaping tablespoon organic coconut oil
350 grams dairy-free, organic dark chocolate (70 - 85%), chopped
1 tbsp organic espresso beans, ground finely, decaf is fine or sub with Miski raw cacao nibs
Added flavor: 2 drops cinnamon essential oil
TOPPINGS:
2 tbsp each granola, organic dried cranberries, chopped and raw cacao nibs or pistachios
1 tbsp organic coffee beans, cracked (optional)
1 tbsp shredded unsweetened coconut, if desired
DIRECTIONS:
TERI’S TIPS
I adore a quality dark chocolate that's not too sweet and combining it with the rich, slightly bitter taste of coffee beans and cacao nibs is magical to me. If you are making this for the kids too, then sub the coffee beans with cacao nibs. (An antioxidant power house)
This recipe adds the taste of caramel too with the granola topping. You’re sure to love it so get the ingredients and make this ASAP. Check out Rawelements for some great chocolate and nut/seed ingredients. If ordering online use 'Teri' at checkout for a 15% discount code.
- Sweet treat, dessert
- Prep: 5 mins, chilling time 30-60 minutes
- Raw, vegan, dairy-free
- Makes approx one, 10 x14 inch slab or larger pending on the thickness you prefer
INGREDIENTS:
1/2 cup non-dairy milk, canned coconut milk, Belsoy or pumpkin spice latte
1 heaping tablespoon organic coconut oil
350 grams dairy-free, organic dark chocolate (70 - 85%), chopped
1 tbsp organic espresso beans, ground finely, decaf is fine or sub with Miski raw cacao nibs
Added flavor: 2 drops cinnamon essential oil
TOPPINGS:
2 tbsp each granola, organic dried cranberries, chopped and raw cacao nibs or pistachios
1 tbsp organic coffee beans, cracked (optional)
1 tbsp shredded unsweetened coconut, if desired
DIRECTIONS:
- Bring two inches of water to a boil in a medium size pot then reduce to a low simmer. Cover a baking sheet with parchment paper and set aside.
- Meantime, measure the non-dairy milk or spiced latte and coconut oil in a stainless steel or Pyrex bowl large enough to sit tightly over the pot without touching the water. (Ensure the bottom of the bowl is suspended over the water, excess heat or moisture will cease the chocolate.)
- Once the water is ready, sit the bowl over the barely simmering water and let the mixture heat to a simmer then reduce heat to very low, add in the chocolate.
- When its almost completely melted, remove from heat and stir in the ground espresso. Now pour chocolate onto the parchment paper and spread evenly into a long rectangle. Sprinkle the top with the granola, cranberries, espresso and cacao nibs and coconut if using. Chill approx one hour or until firm.
- Break into shards and pack in parchment lined boxes or decorative bags or store in an airtight container for up to a month. Chilled is best.
TERI’S TIPS
- If you’re not a coffee fan you can omit
- Various dried fruit such as mulberries or organic apricots are a great, caramel like option to the cranberries
- I tend to go heavy using about 4 tbsp granola on this bark
- Sub granola with toasted nuts/seeds and dried fruits of choice if desired