Raw salted caramel chocolate bark


Since it’s almost Valentines Day we thought it was time for a decadent but healthy chocolate treat! We’ve added nuts to our chocolate bark, you could add frozen berries as an option or leave as is.

IMG_2476b

Ready , set, go! Pour your prepared chocolate onto a baking paper lined tray, Using a large spoon, trickle spoonfuls of the salted caramel over the chocolate in a line pattern.

IMG_2455b

Using a toothpick or bamboo skewer, draw many circles through the chocolate mix to create this marbled effect.

IMG_2458b

Sprinkle with himalayan salt and chopped almonds.

IMG_2463b

Raw salted caramel chocolate bark recipe

For the chocolate
½ cup of coconut oil, melted
½ cup of 100% organic maple syrup
½ cup of cacao powder
Pinch of Himalayan or sea salt

Mix all the chocolate ingredients together in a small bowl and place in the fridge for ten minutes to thicken.

For the salted caramel
¼ cup of almond butter
¼ cup of tahini
¼ cup of coconut oil, melted
½ cup of 100% organic maple syrup
¼ teaspoon of Himalayan or sea salt

Mix all the salted caramel ingredients together in a small bowl.

Other ingredients
¼ cup of almonds, roughly chopped
Extra himalayan salt

Assemble
Pour your prepared chocolate onto a baking paper lined tray, Using a large spoon, trickle spoonfuls of the salted caramel over the chocolate in a line pattern. Using a toothpick or bamboo skewer, draw many circles through the chocolate mix to create a marbled effect. Sprinkle over the chopped nuts and a little himalayan salt.

Freeze for 10 minutes, then remove and cut into peices with a knife. After only ten minutes it should still be easy to cut through. Return to freezer. Enjoy!

IMG_2467b

 

 

Print Friendly, PDF & Email
  • February 13, 2015