Raspberry & Coconut Chocolate Bark
Looking for an alternative to the abundance of commercial chocolate coming our way over Easter? This is crazy simple to make, delicious and totally customisable - you could substitute the raspberry and coconut flakes for anything you want! Try hazelnuts, almonds or even chilli flakes would be beautiful in this.
It's also gluten, dairy and refined sugar free!
Keep in mind that these are best eaten straight from the freezer - if you leave them at room temperature, they will melt pretty quickly.
One slab will get you around 12-15 shards - depending, of course, on how big you want your pieces!
- 1/4 cup coconut flakes
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 2 tbs raw honey
- 1 tbs almond butter
- 1/4 cup fresh or frozen raspberries, defrosted to room temperature
- 1 tbs almond butter (find one that is 100% almonds, or make it yourself by adding almonds to a high powered blender, and blitzing until the oils extract and form a paste)
- Preheat oven to 200ºC/390ºF. Spread the coconut flakes in a single layer on a baking tray/cookie sheet lined with grease-proof paper. Bake for 5-10 minutes until crisp (take care not to burn). Remove from oven and set aside, still on the tray.
- Fill a small saucepan to 1/4 full and bring to the boil. Add all remaining ingredients, except raspberries, to a metal bowl and place over the boiling water (make sure the bottom of the bowl isn't sitting in the boiling water).
- Using a teaspoon, squish the raspberries until they resemble a thick jam, and then fold through the chocolate mixture.
- Pour the mixture in a thin layer over the toasted coconut flakes. Tip the tray to spread the chocolate.
- Freeze for at least an hour, before breaking in to shards. Eat immediately, or return to the freezer.