I am obviously on a dark chocolate, sea salt, nutty kick this week considering I just posted the recipe for my 4 ingredient sea salt chocolate almond clusters the other day! Have you made them? They are seriously addicting? I am trying to store them in the freezer, in the wayyyy back, so I am not tempted every single night! I normally don't have a sweet tooth at all and actually could careless about dessert, but I can't resist the dark chocolate, sea salt, and almond combination...at least it's healthy!
This bark is just as easy to make and just as delicious as my chocolate clusters- I promise! It is buttery, chocolatey, melt in your mouth, crunchy, and yes it is still dairy free!
You're probably wondering how butter and and the phrase dairy free can co-exist in the same sentence- the secret? I used nutiva's buttery coconut oil for this recipe and it made the bark taste so rich! Also, my kitchen started to smell like a chocolate factory while the cacao powder was melting with the buttery coconut oil and I was 100 percent OK with that. The buttery coconut oil is organic, vegan and has the same nutritional properties as coconut oil! Ps. incase you're wondering...this buttery coconut oil tastes so good on a slice of toasted sourdough bread, over pasta, and popcorn...
These bark pieces remind me a little bit of BarkThins, which I won't go into how addicting those are or how many bags of those I have eaten in one sitting...just say that you've been warned if you buy a bag and open one up unsupervised. One of things that I love about this recipe is that you can really change it every time you make it! You can also make it nut free by subbing out the almonds and walnuts for some sunflower seeds or adding in dried fruit! It makes the perfect after dinner treat or dessert around the holidays because it only takes about 10-15 minutes to prep and about 30 minutes or less to freeze! The fun part is breaking it into uneven pieces! I like to store the pieces in the freeze as coconut oil tends to melt faster and plus it gives them an added crunch!
Hope you enjoy!
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 30-34 minutes (30 minutes or so to set in freezer)
1/2 cup cacao powder
1/4 cup nutiva buttery coconut oil
1/4 cup coconut oil*
1/4 cup maple syrup
1 tbsp. vanilla
2 tbsp. of cashew butter (or can sub any nut butter)
Pinch of sea salt
1 cup of mixed nuts (I used sprouted almonds + walnuts)
1/2 cup shredded coconut flakes
1/4 cup chia seeds
* for the coconut oils, you can sub and use just 1/2 cup of either or!
optional add ins:
chopped peppermint pieces
1. Line a baking sheet with parchment paper and set aside.
2. In a medium sauce pan, on low heat, melt the coconut oil. Remove the pan from the heat and stir in the cacao powder, maple syrup, nut butter, vanilla, and sea salt until completely smooth.
3. Stir in half of the mix nuts, half of the shredded coconut, half of the chia seeds.
4. Using a spatula, pour the mixture on the prepared baking sheet until you have achieved the desired thickness (1/2 inch or so!). Sprinkle the remainder of the ingredients on top and any additional add-ins you prefer!
5. Place the baking sheet with the chocolate in the freezer on a flat surface to allow it to set for about 15 to 30 minutes. Once it has set you can break them apart into uneven pieces!
Keep in the freezer as coconut oil tends to melt quickly!