Chocolate Bark

Celebrate the long weekend by making Chocolate Bark to share with loved ones. This recipe is free from dairy, gluten and added sugar for a healthier Easter indulgence.

Chocolate bark


200 gm cacao butter

¼ cup raw cacao powder

¼ cup maple syrup

1 tsp vanilla essence

Topping(s) of choice – e.g. roasted nuts or seeds (almonds, hazelnuts, pistachios, pepitas, sunflower seeds), goji berries, cacao nibs, coconut flakes, freeze dried strawberries/raspberries, sea salt, ginger


1. Prepare your topping(s) ready to sprinkle onto the chocolate bark. Lightly roast    
   any nuts and seeds and cool, roughly chop nuts etc.

2. Line a baking tray with baking paper.

3. Grate or chop cacao butter into small pieces and gently melt over low heat or in
    a water bath (placed in a bowl sitting over boiling water).

4. Add cacao powder, maple syrup and vanilla and combine well.

5. Pour onto the baking paper and spread to desired thickness.

6. Sprinkle with your choice of toppings and place tray in fridge or freezer until

7. Break into pieces and try your best to stop eating it in one sitting! Store in an
   airtight container in the fridge or freezer.

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