Coconut Rough Chocolate BarkPosted in Food on July 2, 2016
This recipe is one from my very close friend, Tegan Haining who is a celebrity personal trainer and set menus for health getaways around the world. Ever since I have known her, she has a soft spot for anything chocolate, but over the years her choice has moved from Kit Kats to home made, healthy options, that in my opinion are not only better for you but taste amazing! This bark is a great example of that… easy and tasty!
1/2 cup cacao butter, sliced finely
3 tablespoons raw cacao powder
2 tablespoons rice syrup
a pinch of pink Himalayan salt
1/4 teaspoon vanilla bean powder
1/2 Cup shredded coconut
1/4 Cup Buckwheat Buckinis
Bring a saucepan of water (about quarter full) to medium boil. Add the cacao butter to a heatproof bowl and place over the simmering water in the saucepan. Keep stirring occasionally until melted.
Once the cacao butter is melted, add the cacao powder, salt and vanilla and stir until well combined.
I like to line a dinner plate that has a circular base with baking paper to make a nice disc shape once the chocolate is set. But you can experiment here and use any type of mould you like.
Once your plate/tray/mould is lined with baking paper, pour the chocolate in.
While still melted and hot, drizzle with syrup and sprinkle any of your extra ingredients in. I’ve gone for a generous handful of shredded coconut and buckinis for extra crunch. What’s great about this is the syrup doesn’t completely dissolve so when you break the bark you get delicious drizzles of sticky caramel in your mouth….mmmmmm YUM!
Place the tray in the fridge for at least 2 hours or overnight, break and try not to eat all in one sitting!