When you crave something sweet but don't want all the sugar and additives, whip up a batch of this delicious, decadent chocolate bark.
Ingredients
½ cup melted coconut oil
1 teaspoon vanilla extract
¼ cup pure sugar-free maple syrup
½ cup raw cacao powder
¼ cup cashew butter
½ cup ground raw cashews
¼ cup raw pumpkin seeds
¼ cup goji berries
Directions
1. Whisk together cacao, maple syrup, melted coconut oil, and vanilla in a bowl until well combined
2. Add the cashew butter and mix thoroughly.
3. Add pumpkin seeds, goji berries, and ground cashews, and fold them in to mix well.
4. Pour the chocolate mixture onto a lined cookie sheet and spread thin to about ¼ of an inch.
5. Place in the freezer for thirty minutes or until set.
6. Remove from the freezer, and break into pieces.
7. Store in an airtight container in the refrigerator.
Serving size: 1 ounce
Tips:
When choosing a cookie sheet, if you choose a larger one, don't worry if the chocolate does not cover the entire sheet. The thickness is the main focus of getting the right bark consistency.
Any nut butter can be used in this recipe but will change the flavor. Cashew butter takes on the taste of chocolate nicely because it has a mild flavor profile. That's why recipes often use this nut butter over other varieties.
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