Coconut Chocolate Bark
March 30, 2014 | Makes 12 Servings
- 2 Tablespoons of Desiccated Coconut
- 3 Tablespoons of Coconut Flakes
- 200g of Cacao Butter
- 1/4 Cup of Maple Syrup (60ml)
- 1/4 Cup of Cacao Powder (25g)
I love having different flavours of chocolate bark hiding at the back of the fridge as an after dinner treat. Usually when I’m making it I throw in every nut/seed I can find, but today I wanted something simple and I had some gorgeous leftover toasted coconut flakes. The different textures of coconut, both chewy and crunchy make this bark so delicious and flavourful! Also try out my usual bark recipe- Superfood Chocolate Bark. If you’re short on time, melt down 70%+ dark chocolate and skip a few steps!
To make your chocolate, melt the cacao butter, slowly on low heat. Then stir in your cacao powder and sweetener. When everything is melted together give it a really good whisk and take it off the heat. If you’re using regular dark chocolate instead, simply melt it.
Line your baking tin with parchment paper and get all your toppings out so you have them ready.
Pour all of the silky chocolate in to the baking tin and spread it evenly.
Sprinkle the coconut evenly over the chocolate and then freeze for about 30 minutes until it sets.
Then take it out and snap it into chunks and enjoy! Store it in the fridge to keep it nice and cold.