Gosh darn if chocolate isn’t the best thing.
Raw Chocolate bark
- 200 g Raw cocao butter
- Half a cup of coconut oil
- A quarter cup of honey
- 1 Tsp of vanilla powder or essence
- Dash of sea salt
- Toppings of your choice : I used dried pineapple goji berries, pumpkin seeds and almond butter to sprinkle or swirl through the chocolate
Melt the cacao butter and coconut oil slowly over a double boiler.
Add the honey, vanilla and salt until combined.
Pour mixture into a shallow tray lined with wax paper and sprinkle through any toppings. Heavier toppings will sink, so you can also wait for the chocolate to set slightly before adding them.
Allow to set in fridge until firm/hard and then peel off wax paper and break up into pieces and enjoy.
* The bark will be soft-ish at room temperature, so keep it cool. Otherwise adjust the amount of coconut oil slightly to make a firmer bark.