CHUNKY, ADDICTIVE CHOCOLATE BARK
Property of Teri Gentes – Permission is required to republish.
It really is so addictive and if you are a chocolate fan longing for some DIY recipes, chocolate bark is the pace to start. So easy, with endless variations, you can customize a new creation every time or stick with the ingredients here. I have two variations shown here and there is another recipe with all kinds of variations offerings in the SWEETS MENU.
INGREDIENTS:
1 heaping tablespoon organic coconut oil
350 grams / 2 cups dairy-free, organic dark chocolate (70 - 85%), chopped
½ cup toasted almonds, chopped, reserve 2 tbsp for topping the bark
½ cup organic currants or organic raisins, chopped
TOPPINGS:
2 tbsp goji berries or dried cranberries, chopped
¼ cup pistachios, chopped
2 tbsp organic, unsweetened coconut, if desired
Sea salt, if desired
Optional – 2 tbsp crushed candy cane for a Christmas holiday theme or crushed cinnamon hearts at Valentines.
DIRECTIONS:
TERI’S TIPS:
Property of Teri Gentes – Permission is required to republish.
It really is so addictive and if you are a chocolate fan longing for some DIY recipes, chocolate bark is the pace to start. So easy, with endless variations, you can customize a new creation every time or stick with the ingredients here. I have two variations shown here and there is another recipe with all kinds of variations offerings in the SWEETS MENU.
- Sweet treat, dessert
- Prep: 10 mins, chilling time 60 minutes
- Raw, vegan, dairy-free
- Makes a 10 x14 inch slab or larger, pending on the thickness you prefer
INGREDIENTS:
1 heaping tablespoon organic coconut oil
350 grams / 2 cups dairy-free, organic dark chocolate (70 - 85%), chopped
½ cup toasted almonds, chopped, reserve 2 tbsp for topping the bark
½ cup organic currants or organic raisins, chopped
TOPPINGS:
2 tbsp goji berries or dried cranberries, chopped
¼ cup pistachios, chopped
2 tbsp organic, unsweetened coconut, if desired
Sea salt, if desired
Optional – 2 tbsp crushed candy cane for a Christmas holiday theme or crushed cinnamon hearts at Valentines.
DIRECTIONS:
- Bring two or three inches of water to a boil in a medium size pot then reduce to simmer. Meantime, cover a baking sheet or cutting board with parchment paper and set aside.
- Once the water is ready, add the 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, turn off the heat, sit the bowl over the barely simmering water and add in the chocolate, stirring occasionally.
- When almost completely melted, remove from heat and stir in the nuts and raisins. Now pour chocolate onto the parchment paper and spread evenly into a long rectangle. Sprinkle the top evenly with the toppings. Chill approx. one hour or until firm.
- Break into shards and pack in parchment lined boxes or decorative bags for gift giving or store in an airtight container for up to a month. Chilled bark is best in my view.
TERI’S TIPS:
- Substitute the nuts and currants for your choice of nuts, seeds, dried fruits.
- Use the best quality chocolate you can find.
- Be really careful to keep moisture from getting into your chocolate, otherwise it may cease up. Don't fret is this happens. You can attempt to add more coconut oil or shift from making bark to truffles and roll into 1 inch size chocolate balls. Dip into melted chocolate afterwards or roll in crushed nuts while the truffles are still warm.