Recipe inspired by: Dana's Project
INGREDIENTS
- 1/2 cup unsweetend cacao powder
- 1/2 cup cold pressed coconut oil
- sea salt
- optional: 1 tablespoon of smooth nut butter
- optional: 1/4 cup maple syrup
- 1/2 cup of raw nuts or other toppings of choice such as fruits, coconut flakes etc.
PREPARATION
Roast nuts in the oven for 10 minutes at 180 celcius. Keep an eye on them, so they don't burn.
Rub the roasted nuts with a kitchen towel until the skin falls of. It is ok if some of it stays, just get rid of the parts that separated.
Melt coconut oil in a saucepan, add cacao powder, your choice of sweetener, a pinch of salt and the nut butter and move the mixture until all has combined.
Add half of the roasted nuts and stir them into the mixture.
Line a large tray with parchment paper and carefully spoon or pour the mixture onto it. Sprinkle it with the remaining toppings.
Place the tray into the freezer (keep it flat) for 12-20 minutes. Keep an eye on it again. It should freeze solid but not too much, because it will be difficult to break it nicely.
Remove it from the freezer and break it into barks.
You can store the leftovers in the freezer.
Enjoy :))
KITCHEN EQUIPMENT
- saucepan
- spatula
COACHES CORNER
- Experiment with the amount of sweetener. Maple syrup gives the best taste, but we have enjoyed this without any sweetener before as well.
- Don't limit yourself to the ingredients listed above. Experiment and have fun with it. One of my favorite topping is sea salt almonds, but raspberries and pistachios are also a great combination. If you like a spicy twist, go for some chili flakes.
- Store the barks in the freezer, they would melt on the counter.
SERVING SIZE AND MACRO NUTRIENTS
With measurements listed under the ingredient section this will yield you about 200 g of Dark Chocolate Bark.
PROTEIN | CARBS | FAT | CALORIES |
|---|---|---|---|
27 g | 104 g | 68 g | 738 kcal |
PROTEIN
27 g
CARBS
104 g
FAT
68 g
CALORIES
1.136 kcal
