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.
- 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
- 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)