CHOCOLATE FRUIT & NUT BARK

by Elizabeth

choc

Ingredients:
*2 ounces (or about 55 grams) of good dark chocolate (at least 70% cocoa)
1/2 cup of coconut oil
1/2 cup of coconut butter (or coconut manna)
1 handful of unsweetened coconut flakes
1 handful of slivered almonds
5 dates, chopped (you can also try a handful of raisins or unsweetened cranberries instead)
1 teaspoon of raw honey (you can omit this if you’d like)
a pinch of sea salt

*You may need a food scale to measure the chocolate.

weighing choc

Directions:
Fill a large pot with a few inches of water. Take a smaller pot and place it inside the larger pot so that the water is underneath and around it. Bring the water to a simmer. Break or cut the chocolate into pieces, place it in the top pot, and let it begin to melt. In the meantime, chop up those dates! 🙂

melting choc

Once the chocolate is melted, remove the top pot from the water and place the jar of coconut butter into the hot water (top-side facing down). Turn off the heat.

melting coconut
Allow the jar to sit in the warm water for 2-3 minutes. During that time, stir coconut oil into the chocolate until it is melted.
Using a mit or towel, carefully remove the hot jar of coconut butter from the water. (It should now be soft enough to scoop out and measure).

coconut

Add coconut butter to the chocolate mixture and stir until melted. Add coconut, almonds, dates, and honey.

Pour the mixture into an 8×8 glass dish (or you can use a pan lined with parchment paper). Sprinkle the top with a small pinch of sea salt.

Place in the freezer for at least 30 minutes or until it’s very solid (the longer, the better). Cut the chocolate into squares and store in the freezer for the best taste. Enjoy!
Sunset Chocolate

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