Like most of us, I really enjoy a good hit of chocolate and I would not want to live without it as a staple treat. Chocolate is divine.

We are quite lucky to have some really wonderful companies making healthier versions nowadays (you might have to hunt some down at a health food shop mind you) but I do recommend have a go at whipping some up yourself. This bark style recipe is seriously hassle free and if you haven’t dealt with chocolate making before I promise it’s way easier than you think. The bonus is you get to see first hand what goes in and have a bit of a play with your favourite flavours.

Here is my version jam-packed with goodness. It’s also dairy free, gluten free and refined sugar free. I limit my syrups by mixing with stevia. It gives a more balanced flavour.

Ingredients:

  • 1/2 Cup raw cacao butter
  • 1/2 Cup raw cacao powder
  • 6 drops vanilla stevia plus 1 tsp coconut syrup or rice malt syrup
  • 1 Tbs lucuma powder (optional extra sweetener)
  • 1 tsp vanilla
  • pinch of salt
  • 1/4 cup toasted buckwheat kernels or chopped nuts
  • 1/4 cup frozen raspberries
  • 2 Tbs cacao nibs
  • 1 tsp bee pollen

Method:

  1. Place a small saucepan with a few inches of boiled water on low heat. You are going to “temper” some chocolate.
  2. Place a metal or glass bowl over top, it has to fit so there’s a few inches gap between the hot water and the bottom of the bowl.
  3. Melt cacao butter in bowl, ensuring it doesn’t get too hot. Once melted turn off the heat.
  4. Now add your rice malt syrup and vanilla. Stir in.
  5. Next add your cacao powder, cinnamon and lucuma and a dash of salt. You can sift if you like however I didn’t with mine and it wasn’t lumpy. Add bit by bit.
  6. Stir again then remove the bowl from the heat.
  7. Line a cookie sheet type of tray with piece of baking paper.
  8. Spread half of the nuts across the bottom of the paper.
  9. Now pour the chocolate gently over top using a spoon. Don’t pour too quickly however it’s not important to be perfect. You just want the chocolate to flow across the sheet and create a base.
  10. Now scatter raspberries.
  11. Add another layer of chocolate, it doesn’t have to reach the edges or have any particular shape, it’s essentially a thin blob.
  12. Sprinkle with bee pollen and cacao nibs last.
  13. Your final layer should be only a few cm’s thick.
  14. Place in freezer to set for about an hour.
  15. Once ready, use a knife to start the break, it will just shatter into random chunks. Magnifique!

I like to keep the finished product in the freezer but it can be kept in the fridge as well. You will probably find it a bit more “melty” than other chocolate. It’s super rich and oh so satisfying.

xo Sita

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