Chocolate Bark: A Delicious and Healthy Easter Recipe

By: Susan Joy

This smooth chocolate bark gets its perfect texture by using raw cacao butter and cashew butter. By adding a mixture of roasted nuts, seeds, berries and salt, you have a nutritious, delicious and healthy snack.

Ingredients

• 2 Tbsp almonds, roughly chopped
• 2 Tbsp macadamia nuts, roughly chopped
• 2 Tbsp pistachios, roughly chopped
• 1 Tbsp sunflower seeds
• 1 – 2 Tbsp goji berries, or dried blueberries
• 180g cacao butter
• 1/2 cup cashew butter/spread, pour off oil that maybe sitting on top
• 1/2 cup cacao raw powder, or to taste
• 4 Tbsp maple syrup (100%)
• 2 Tbsp coconut oil
• 2 tsp vanilla extract (organic)
• 1/2 tsp cinnamon
• 1/4 tsp pink Himalayan salt, plus extra to spinkle on top

Directions

Preheat oven to 170c. Place the nuts and sunflower seeds above (or your choice of nuts) on a lined baking tray and roast in the oven until lightly brown (keep an eye on them so not to burn). Set aside to cool.

Select a baking tray with sides. Use a sheet of baking paper to cover the base and sides, so the chocolate is contained. I’ve used a 32 x 22cm (9 x 13in) tray.

Chop the cacao butter into small pieces or use cacao buttons. Add to a small saucepan over very low heat.

Use a spatula to stir the cacao butter to help it melt, don’t allow the butter to go over 40c if possible. You will need to take the saucepan off the heat from time to time, stirring continually until melted. (I use a digital thermometer to stick in the saucepan to check the temperature as I go, but not necessary).

Once the cacao butter is completely melted, pour it into a blender.

Add the cashew butter, coconut oil, cacao powder, maple syrup, vanilla, cinnamon and salt, to the blender. (This will cool the cacao butter down a little, which you want). Slowly bring the blender to 3/4 speed and blend for 12 – 14 seconds.

Pour the chocolate over your prepared tray. Sprinkle the nuts, seeds and berries evenly over the warm chocolate. I like to then sprinkle a little Himalayan salt over the top, but optional. Tap the tin on the counter to allow the toppings to sink into the chocolate.

Place in the fridge or freezer to set. Once set, cut or break into serving size pieces and refrigerate in an airtight container.

Serve straight from the fridge!