Coco Chocolate Coconut Bark (GFDF)
This is a wonderfully easy and nutritious treat recipe.
Both cacao butter and coconut oil are super charged beauty foods. Cacao butter and coconut oil provide a healthy dose of omega-6 and omega-9 fatty acids and contain natural antioxidants, as well as nutrients that support mood and the immune system. Cacao butter contains oleic acid, which is the same healthy fat commonly found in olive oil, and theobromine – the potent alkaloid that makes chocolate so unique. Coconut oil is rich in Vitamin E which is essential for healthy skin growth, repair of wear & tear on the skin, keeping skin smooth and preventing premature aging and wrinkling of the skin.
You can keep this is the freezer as a go to snack when your chocolate cravings become overpowering. For a honey free version use stevia drops as the sweetener.
- 1/2 cup cacao butter (about 120 grams of solid cacao butter)
- 1/2 cup coconut oil
- 6-7 tbsp raw cacao powder (or cocoa powder)
- 3-4 tbsp honey or maple syrup
- 1/2 tsp Himalayan salt
- 1 vanilla bean (scrape the inside)
- 1 tbsp silvered or shaved almonds
- 1 tbsp coconut flakes
- 1 tbsp goji berries
- You will also need a saucepan quarter filled with water, digital thermometer, a heat proof bowl that goes over the saucepan, a whisk, shallow baking tray and non-stick baking paper.
- Bring a saucepan of water (about quarter full) to boil and then turn the heat down to simmering. Add cacao butter and coconut oil to a heatproof bowl and place over the simmering water in the saucepan. Ensure no water gets in the cacao butter.
- Melt the butter, stirring with a whisk or a spatula, and when almost all of it is melted. Ensure that the temperature does not get too hot to touch. If it does get very close and the butter and oil are still melting, remove the bowl from the heat and let the butter melt further on the countertop.
- Once cacao butter and coconut oil is melted, add cacao powder, vanilla and honey and whisk together over simmering water until all dissolved and well incorporated. Again, remember to check the temperature to make sure it doesn’t overheat. This will ensure the chocolate is kept smooth and silky, and decreases the chances of the chocolate becoming grainy.
- Finally, add the salt and whisk together until smooth. Line a tray with baking paper, making sure the sides are covered so no chocolate liquid is spilt over the edges. Pour the chocolate into the tray and let is spread into a thin bark layer.
- While still melted and hot, sprinkles evenly with pumpkin seeds, almonds, coconut flakes, goji berries or other nuts and dried fruit of your choice. You can even use fresh berries if you plan to eat the bark in the next couple of days. One of my favourite toppings is activated buckwheat which gives the bark a crunchy texture.
- Place the tray in the fridge for at least 2 hours. The bark will solidify within 30 minutes but it’s a good idea to let it stand for a little longer. Keep in an airtight container in or out of the fridge, depending on how crunchy you like it