Here’s a fun and simple recipe to make if you’re craving something sweet, but want a healthier treat. I made dark chocolate-peanut butter/almond bark for a friend that was homesick, so I boxed these bark chunks up and delivered them wrapped in stamped baking paper (a craft that I’m slightly obsessed with) because the stamp ink and paper are all edible.
Anyway, I added cacao powder to this recipe because of its amazing benefits, including vitamins (B1, C, E,) magnesium, calcium, potassium, and is rich in antioxidants, etc.
This vegan-friendly recipe takes all of a whopping five minutes to create before sticking it in the freezer.
Yield: 10-14 large chunks Prep: 5 mins. or less Time: 50 minutes
Dark Chocolate & Almond Peanut Bark
Ingredients:
2 tablespoons raw cacao powder
2 tablespoons organic coconut oil, at room temperature
120g (3/4) cup raw dark chocolate chips (or roughly chopped raw dark chocolate bars at least 80%-90%+)
150g (½ cup) monk fruit syrup or maple syrup
3 tablespoons desiccated organic coconut (optional)
120g (½ cup) of organic crunchy peanut butter (no sugar added)
70g (1/2) cup raw almonds
1 1/2 tablespoons organic coconut oil, at room temperature
Method:
- Line a small baking tray with greaseproof paper.
- In a food processor or grinder, add almonds and pulse until chopped (having a large breadcrumb consistency). Set aside.
- Melt dark chocolate over a small bowl of boiling water on medium heat, stirring until all is melted, (or you can melt dark chocolate in a small microwavable bowl in 30-second intervals).
- Mix the dark chocolate, raw cacao powder, and monk fruit syrup with the coconut oil in a small bowl until blended.
- Pour the dark chocolate mixture onto the prepared baking tray, using a spatula to smooth it out evenly all around. Next, sprinkle the chopped almonds on top of dark chocolate on the baking tray.
- In a microwave, melt the peanut butter, then add in the 1 1/2 tablespoons of coconut oil and blend with a spoon.
- Pour the peanut butter mixture on top of the dark chocolate mixture in the baking tray. Then, using a knife or spatula to swirl the peanut butter mixture into the chocolate mixture.
- Freeze for 50 minutes to 1 hour 15 minutes or until chocolate is solid before breaking into chunks. Serve immediately as a snack or store in the freezer.
Alternatively, you can use a silicone tray/mould, instead of a baking tray.
This recipe is by Madison of FASHION TALES
As always, every recipe on this blog is either sugar-free or low sugar. *To make this entirely sugar-free I typically use monk fruit sweeteners or a granulated Stevia blend.
