| Servings | serves |
Ingredients
- 2 tablespoons Cacao Powder
- cup Coconut Oil
- 80 grams Butter
- 1 teaspoon Rice Malt Syrup
Ingredients
| |
Instructions
- Prep your toppings. Chop, swirl and scatter your toppings of choice (we’re using melted Peanut Butter and frozen Raspberries for PB+J vibes) onto a lined tray or plate. Let this chill in the freezer while you’re prepping the other ingredients.
- Melt and mix! Pop your oil and butter into a saucepan and melt until combined (alternatively, you can heat in a microwave on 15-second increments). Then, add the raw cacao and rice malt syrup. It is very important to combine these as thoroughly as possible!
- Freeze and forget. Once you’re happy with the consistency, take out your pre-chilled toppings and pour over the chocolate mix. Whack it in the freezer immediately to prevent the coconut oil from splitting. After 30 minutes (or when it’s firm), simply slice or break up into pieces. And there you have it – a delicious, sugar-free treat!
- Get creative!
Recipe Notes
Try these chocolate bark combos or dream up your own! Jaffa Ginger Bark (almonds + orange zest + grated ginger). Super Seedy Bark (buckwheat + sesame + quinoa puffs). Posh Rosey Bark (rosewater + food-grade rose petals + pistachios).
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