‘Chocolate’ Bark – An Easter Treat (Without The Bite!)
Sunday, March 2015It’s that wonderful chocolate-filled time of the year – the long weekend is upon us and we know how full of temptations it can be… Easter eggs as far as the eye can see, hot cross buns, boozy dinners and family get togethers scattered with naughty nibbles!
When this recipe was shared with us, we knew straight away we had to pass it on – for us, it filled that sweet tooth craving but didn’t leave us feeling like we were going to have to hit an extra cardiomax session for each mouth full we ate! It’s the perfect substitute so that you can still enjoy your Easter break with some chocolatey sweet treats!
- 1/4 cup raw hazelnuts
- 1/4 cup raw almonds
- 1/3 cup dried coconut flakes
- 1/2 cup virgin coconut oil
- 1/2 cup cocoa or cacao powder
- 1/4 cup pure maple syrup (or your preferred liquid sweetener)
- 1 tablespoon smooth almond butter
- Pinch fine sea salt
- Preheat oven to 150°c and line a 9" square pan or a small baking pan with two pieces of baking paper, one going each way (like a cross).
- Put the hazelnuts and almonds on a baking tray and roast in the oven for 10 minutes. Add the coconut flakes, spreading them out well, and continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden.
- Keep a close eye on your tray – these guys will go from no colour to burnt, very quickly!
- Rub your hazelnuts vigorously between a couple of sheets of damp paper towel until the skins falls off (it’s OK if some skins don’t come off) then roughly chop along with the almonds.
- In a medium saucepan over low heat, melt the coconut oil. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter until smooth. Add a pinch of sea salt to taste.
- Stir in half of your chopped nuts.
- With a spatula, spoon the chocolate mixture onto the prepared pan and smooth out until it's about 1cm thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 15 minutes, until its frozen solid.
- Once frozen, break apart into bark pieces.
- Store in the freezer until ready to eat (if you can wait!).
We tried throwing in some different nuts and dried fruits that we had on hand into our ‘chocolate bark’ and found some other great combinations as well
- take this recipe for a test drive this long weekend and let us know how you go!