Milk Chocolate Raspberry Bark


  • 200g of Cacao Butter
  • 1/4 Cup of Maple Syrup (60ml)
  • 3 Tablespoons of Cacao Powder
  • 2 Tablespoons of Almond or Cashew Butter
  • 1/4 Cup of Almond or Coconut Milk (60ml)
  • 75g of Raspberries

This is the most gorgeous treat. I’m a dark chocolate fiend but every now and then I’m in the mood for something that little bit milkier! I’ve added a little almond milk and nut butter to my usual dark chocolate recipe, which makes this milky and creamy, it’s just divine. The beautiful raspberries add an amazing pop of colour, making it look so pretty and adding gorgeous flavour.

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Melt together the cacao butter and maple syrup in a saucepan on medium heat. When it’s all melted stir in the cacao powder.

Add in the almond milk and nut butter and whisk really well until smooth and glossy.

Line a baking tin with parchment paper. Pour the chocolate into the tin, making sure it’s spread out evenly. Scatter the raspberries all over and pop in the fridge for about an hour or two to set.


Chop into squares of chunks. Store in the fridge.

5 Comments to Milk Chocolate Raspberry Bark

  1. Mary Kennedy says:

    can I use rice milk instead of almond?

    • Indy Power says:

      Yes you can! Rice milk is sweeter than almond milk so you may want to reduce the amount of sweetener, just taste it and see what you think! Enjoy x

  2. Ike says:

    This is Ike, and I’m wondering: what can I use instead of almond butter?

  3. Ike says:

    This is one of my favorite recipes ever