I have a passion for dark chocolate—some might call it an addiction—and during my annual January cleanse, I am always on the look out for “clean” and tasty substitutes. Last year I came across a recipe for a chocolate fridge cake, which I  adapted to create this cacao coconut bark with almonds and raspberries.

It hits all the right notes: chocolate, a touch of sweetness without being highly glycemic, and a nice crunch. The freeze-dried raspberries offer just the right amount of tartness to offset the creamy fudge-y texture of the coconut butter and oil. The chopped almonds and cacao nibs add a little bite. The intensity of the cacao hit can be dialed up or down (apparently I get buzzed easily!), depending on your fancy. Same with the sweetness.

Should you care, these treats are vegan, paleo and raw! Without further ado, here’s the recipe.

Ingredients:

• 6 tablespoons of organic coconut oil
• 1/4 cup of raw organic coconut butter – I like Artisana
• Up to 1/4 cup of raw cacao powder (use less for a milder flavor) – I like this brand available from Wholefoods
• 1/4 cup of freeze-dried raspberries – I buy these ones from Trader Joes (I love the crumbs and dust from the bottom of the bag too)
• 2 tablespoons of organic shredded coconut
• 1-2 tablespoons of raw cacao nibs
• 1-2 tablespoons of coconut nectar, or maple syrup (adjust for desired sweetness)
• Two small handfuls of whole organic almonds, skins on, roughly chopped
• Pinch of sea salt

Method:

• Line the base of a 7″ cake tin with parchment paper.
• Place the coconut oil and coconut butter in a microwave-proof bowl and heat for approximately 40-45 seconds. Remove and stir to combine liquid ingredients. If you need to melt further, go 10 seconds at a time and stir.
• Add the cacao powder and stir well to remove lumps and make the mixture nice and shiny.
• Add the coconut nectar or maple syrup. Taste to ensure you like the level of sweetness.
• Add the remaining ingredients, holding back a couple of teaspoons of the raspberries and the shredded coconut.
• Pour into your prepared tin and ensure all the goodies are spread evenly.
• Sprinkle the remaining raspberries and coconut over the top.
• Place in the fridge for at least an hour, or until set. Use a sharp knife to cut int bite-sized squares. Try and control yourself! But don’t feel too guilty – all these ingredients have health benefits. You’re welcome!

ps. Store in a container in the fridge for up to a week (although I doubt it will last that long)

Cacao Coconut Bark With Almonds and Raspberries

By alice

April 6, 2016

I have a passion for dark chocolate—some might call it an addiction—and during my annual January cleanse, I am always on the look out for "clean" and tasty substitutes. Last year I came across a recipe for a chocolate fridge cake, which I  adapted to create this cacao coconut bark with almonds and raspberries.

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• Prep Time: 15m
• Cook Time: 1h
• Total Time: 1h 15m
• Yield: 20 squares

Ingredients

• 6 tablespoons Organic coconut oil 1/4 cup of raw organic coconut butter - I like Artisana
• 1/4 cup Up to 1/4 cup of raw cacao powder (use less for a milder flavor) - I like this brand available from Wholefoods
• 1/4 cup Freeze-dried raspberries - I buy them ones from Trader Joes (I love the crumbs and dust from the bottom of the bag too)
• 2 tablespoons Organic shredded coconut
• 2 tablespoons Raw cacao nibs
• 2 tablespoons Coconut nectar, or maple syrup (adjust for desired sweetness)
• 2 Two small handfuls of whole organic almonds, skins on, roughly chopped
• 1 pinch Sea salt

Instructions

1. Line the base of a 7" cake tin with parchment paper.
2. Place the coconut oil and coconut butter in a microwave-proof bowl and heat for approximately 40-45 seconds. Remove and stir to combine liquid ingredients. If you need to melt further, go 10 seconds at a time and stir.
3. Add the cacao powder and stir well to remove lumps and make the mixture nice and shiny.
4. Add the coconut nectar or maple syrup. Taste to ensure you like the level of sweetness.
5. Add the remaining ingredients, holding back a couple of teaspoons of the raspberries and the shredded coconut.
6. Pour into your prepared tin and ensure all the goodies are spread evenly.
7. Sprinkle the remaining raspberries and coconut over the top.
8. Place in the fridge for at least an hour, or until set.
9. Use a sharp knife to cut int bite-sized squares.
10. Try and control yourself! But don\'t feel too guilty - all these ingredients have health benefits.
11. You're welcome!
12. ps. Store in a container in the fridge for up to a week (although I doubt it will last that long)